Update my dinner status, I'm making this tonight.
14 chefs marked this as Favorite
Servings: 2 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Freshly grate 2 small potatoes & optional onion onto a plate or chopping board.
2. Crush or chop finely 1 clove of garlic. Mix togethger with fingers.
3. Season to taste, approx pich salt & as much pepper as you like.
4. Heat large pan ot barbeque to medium - medium high heat (I usually do this while I am grating).
5. Add olive oil (it will lightly smoke a little) add an optional 1/2 teaspoon of butter quickly & sloose around by tipping the pan in all directions or with a flat spatula.
6. Quickly drop fingerfuls of the mixture evenly spaced around the pan. DON NOT BE TEMPTED to PRESS THEM DOWN. When the edges start to turn golden brown, with a sharp edged spatula or eggflip, gently flip each pattie when crispy, if they crumble & are not starting to crisp up just let them cook a little longer & gently ingcrease the heat or scoot them to a hotter part of the pan. Flip when crispy & repeat. Cook fo a further couple of minutes in a non oily part of the pan & let oil drain.
Serve as a replacement for toast with eggs the way you love them, or as alternative to your traditional potato side dish. Can also be made as smaller patties as a base (biscuit replacement) for Hors dOeurves when cooked until crispy all the way through.
