-
1
Shred the potatoes and soak them in water -- changing the water occasionally.
-
2
Drain well and press out as much moisture into a towel.
-
3
Heat a small cast iron skillet (or small skillet) until hot.
-
4
Add olive oil and heat until hot.
-
5
Add onion and garlic and saute for 5 minutes until golden.
-
6
Remove to a side plate.
-
7
(this can be done ahead of time) Reheat the skillet.
-
8
Add half the butter.
-
9
Press half the potatoes into the skillet.
-
10
Sprinkle with salt and pepper.
-
11
Add onion/garlic mixture.
-
12
Sprinkle cheese over top then add rest of the potatoes (you may not need the whole amount).
-
13
Brown for 5 minutes on moderately high heat.
-
14
Lower heat to medium and cook covered for 5 minutes.
-
15
Uncover and cook 5 - 8 minutes longer or until surface is dry.
-
16
Run a spatula under potatoes to check if the pancake is nicely browned.
-
17
If so, slip a plate over top of skillet and carefully flip over.
-
18
Melt the remaining butter in the skillet.
-
19
Slide the potato pancake back onto the skillet and raise the heat to moderate high and brown for 5 minutes.
-
20
Sprinkle with salt and pepper
-
21
Check under the potatoes to make sure that the bottom of the pancake is nicely browned.
-
22
If not, cover and cook until the bottom is browned, approximately 5 minutes more.
-
23
Remove and cut into 4 wedges.
-
24
Note: I would not use a large skillet as there is a good chance that you could burn yourself while turning the potatoes over.
