6 oz Boiling potato (1 medium)
6 oz Sweet potato (1 small)
1 tb Olive oil
1 tb Unsalted butter
In a food processor fitted with coarse shredding disk shred boiling potato
and transfer to a bowl of cold water, swishing it around to remove excess
starch. Drain potato in a colander and pat dry with paper towels. Peel
sweet potato and shred in food processor.
In a bowl toss together the shredded potatoes. In a 10″ nonstick skillet
heat 1/2 tablespoon oil and 1/2 tablespoon butter over moderate heat until
foam subsides. Spread potatoes evenly in a skillet and season with salt and
pepper. Cook potato cake, tamping down firmly with a spatula, until
underside is golden, about 5 minutes. Reduce heat to moderately low and
cook 5 minutes more.
Slide cake onto a large plate. Invert another large plate over cake and
invert cake onto it. Heat remaining oil and butter over moderate heat until
foam subsides and slide cake back into skillet. Season cake with salt and
pepper and cook until underside is golden and cake is cooked through, about
5 minutes. Cut cake into 4 wedges.
From the November 1996 issue of
Yields
2 Servings