Post by JJ Judkins on Jun 20, 2009 13:25:56 GMT -6
PAN-FRIED POTATO CAKE WITH ONIONS AND BACON
Serves 6
4 tablespoons clarified unsalted butter
1 medium onion, thinly sliced
4 strips smoked bacon, cooked until crisp and then crumbled or diced
2-1/2 pounds red-skinned organic potatoes, peeled
1-1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh parsley leaves
Preheat the oven to 450 degrees F.
Meanwhile, heat a saute pan over medium heat and add 1 tablespoon of the clarified butter.
Add the onion and saute, stirring occasionally, until golden brown, about 10 minutes. Stir
in the crumbled bacon. Set aside.
With the julienne blade of a mandoline or the large holes of a shredder/grater, shred the
potatoes. By handfuls, squeeze excess liquid from the shreds and transfer them to a mixing
bowl. Add the remaining butter and the salt and pepper and stir well to coat the shreds.
Heat a 10-inch nonstick ovenproof skillet over medium heat. Add the olive oil. Squeezing
away any liquid that has accumulated in the bowl, arrange half of the potatoes in the
skillet in an even layer. Spread the sauteed onion over the potatoes, and then top with the
remaining potatoes in an even layer. Saute over medium heat until the underside of the
potato cake is golden brown, 10 to 15 minutes.
To flip the cake, slide it out of the skillet browned side down onto a large plate, then
invert the skillet over the plate and carefully flip both together to return the cake to
the skillet browned side up.
Put the skillet in the oven and bake until the cake is cooked through and the potatoes feel
tender when pierced with a skewer or the tip of a sharp knife, about 10 minutes more. With
a spatula, lift 1 side of the cake slightly to check if the underside is well browned. If
not, put the skillet on top of the stove over medium-high heat and cook briefly to complete
browning the underside.
Slide the potato cake onto a serving platter. Garnish with parsley and, with a sharp knife,
cut it into 6 wedges. Serve immediately.
(c) 2009 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
Serves 6
4 tablespoons clarified unsalted butter
1 medium onion, thinly sliced
4 strips smoked bacon, cooked until crisp and then crumbled or diced
2-1/2 pounds red-skinned organic potatoes, peeled
1-1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh parsley leaves
Preheat the oven to 450 degrees F.
Meanwhile, heat a saute pan over medium heat and add 1 tablespoon of the clarified butter.
Add the onion and saute, stirring occasionally, until golden brown, about 10 minutes. Stir
in the crumbled bacon. Set aside.
With the julienne blade of a mandoline or the large holes of a shredder/grater, shred the
potatoes. By handfuls, squeeze excess liquid from the shreds and transfer them to a mixing
bowl. Add the remaining butter and the salt and pepper and stir well to coat the shreds.
Heat a 10-inch nonstick ovenproof skillet over medium heat. Add the olive oil. Squeezing
away any liquid that has accumulated in the bowl, arrange half of the potatoes in the
skillet in an even layer. Spread the sauteed onion over the potatoes, and then top with the
remaining potatoes in an even layer. Saute over medium heat until the underside of the
potato cake is golden brown, 10 to 15 minutes.
To flip the cake, slide it out of the skillet browned side down onto a large plate, then
invert the skillet over the plate and carefully flip both together to return the cake to
the skillet browned side up.
Put the skillet in the oven and bake until the cake is cooked through and the potatoes feel
tender when pierced with a skewer or the tip of a sharp knife, about 10 minutes more. With
a spatula, lift 1 side of the cake slightly to check if the underside is well browned. If
not, put the skillet on top of the stove over medium-high heat and cook briefly to complete
browning the underside.
Slide the potato cake onto a serving platter. Garnish with parsley and, with a sharp knife,
cut it into 6 wedges. Serve immediately.
(c) 2009 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.