Ingredients
- 1/4 stick (2 tbsp.) unsalted butter
- 1 pound (about 3-4 medium sized) yukon gold potatoes
- 1/4 cup canola oil
- 1/4 cup crumbled goat’s cheese
- 1/2 cup baby arugula or spinach
- 1 ounce caviar (optional)
Preparation
Baking Directions:
To prepare the potatoes, simply peel them and grate them on the large side of a box grater into a large bowl.
(Do this just before you are ready to use them, otherwise the potatoes will turn black.)
On low heat, melt the butter into a heavy sauté pan or cast-iron skillet.
(If finishing this dish in the oven, be sure to use a pan that can go directly into the oven, no plastic handles.
Otherwise, plan on finishing the dish on the stovetop.)
When the butter has melted, pour it into the bowl over the already-grated potatoes, season with salt and pepper, and toss together.
Add a little canola oil to the sauté pan or skillet, enough to cover the bottom of the pan.
Heat the pan over medium heat and add half the potato mixture.
Press the potato down and form a cake that’s about ¼ inch thick, and cook for about 8 to 12 minutes without burning the bottom.
Add the goat’s cheese and arugula or spinach on top of the potato in the pan, and then cover with the remaining half of the grated raw potatoes.
You will form a cake that’s about ½ inch in thickness.
Once this is done, the bottom of the potato should be browned nicely and ready to be turned.
Take a large plate, and lifting off the heat, turn it upside down over the top of the pan and in one motion, flip it over and slide the “potato cake” back into the pan so both sides will be golden brown.
At this point you can finish in the oven at 375 degrees for 6 to 8 minutes, or continue to finish on the range.
Tips:
Necessary equipmentBox grater, heavy sauté pan with ovenproof handles, or cast-iron skillet (if finishing in oven)
