1 large baking potato grated coarsely. Should make about 2 cups by volume. Squeeze in a tea towel to get rid of liquid.
Add to a large mixing bowl with 1 egg and 1 heaping tablespoon flour.
Add lots of grated paper and sea salt.
Grate in 1 small onion or two shallots.
Heat large non stick skillet with a lid over high heat, add generous amount of butter and vegetable oil.
Spread potatoes in pan. Press down lightly. Put lid on.
Cook until brown on the bottom. Flip.
Cook a little more to crisp both sides and serve.
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