Cut
the potatoes into match stick size pieces. In a bowl add the salt
and pepper and toss.
Melt
1 msk or 1 tlbs of the butter in a hot non stick pan. Toss in all
the seasoned potatoes and press down to compact them into a cake
or pancake. Dot the top of the cake evenly with the remaining butter.
Add
the water, bring to a boil quickly and then lower the heat and simmer
covered for 10 to 12 minutes. The steam will cook the upper part
of the cake.
Raise
the heat a bit, remove the cover and cook for another 5 to 8 minutes
to cook off all of the liquid.
The
potatoes should be cooked by now. Keep and eye that the potatoes
don't get too dark in color, they can burn because of the butter
at this point.
When
cooked and crispy, flip the cake in the pan and cook for a minute
or two to dry out the top of the cake.
Slide
it onto a warm serving dish and serve immediately. If not it will
get soggy so place on an oven tray for reheating later.
To
reheat the potato cake preheat the oven to high and place the cake
in the top 1/3 of the oven until the top becomes crispy again. It
shouldn't take more than 5 minutes. |
