Stephen Ceideburg
2 lb White Rose potatoes
6 tb Unsalted butter, clarified
2 lg Leeks *
1 ts Salt
1/2 ts Finely ground pepper
* white and green parts, cleaned and finely chopped
This makes one big pancake, to be eaten by cutting into wedges and serving
more as an accompaniment than a main course. Adapted from Diane
Worthington’s “The Cuisine of California” (J. P. Tarcher).
Peel potatoes and soak in cold water for 30 minutes.
Grate and squeeze out every bit of moisture by wringing the potatoes in dry
dish towels.
Heat 2 tablespoons butter in heavy frying pan; add leeks and saute until
wilted. Season with salt and pepper, then add to potatoes and mix well.
Heat remaining butter in a heavy skillet, preferably a nonstick one, and
add potato-leek mixture. Flatten to make a pancake, then cover and cook
about 5 minutes over medium-high heat.
Turn pancake and cook until brown and crisp.
Invert onto a serving platter and slice with serrated knife or pizza cutter
into wedges.
PER SERVING: 205 calories, 3 g protein, 24 g carbohydrate, 12 g fat (7 g
saturated), 31 mg cholesterol, 369 mg sodium, 1 g fiber.
Marlena Spieler writing in the San Francisco Chronicle, 12/16/92.
Yields
6 Servings