Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Russet potatoes; washed, peeled |
| 1 \N | Onion -; (abt 1/3 lb) |
| 1 \N | Garlic clove |
| ½ teaspoon | Cayenne pepper |
| 2 \N | Eggs; beaten |
| 2 tablespoons | Bread crumbs |
| 1 teaspoon | Salt |
| ½ teaspoon | Freshly-ground black pepper |
| \N \N | Vegetable oil |
Using a vegetable slicer such as a mandoline, cut the potato into thin match stick size, as long as possible. Rinse in cold water and drain on paper toweling. Grate the onion on a box grater. Finely chop the garlic. In a bowl combine the potato, onion, garlic, cayenne, eggs, bread crumbs, salt and pepper. Heat enough oil in a deep iron skillet to cover the bottom until very hot. Add several spoons of potato in a mound and immediately flatten to make a pancake shape. Fry over medium heat until crisp, turn and fry the other side. Continue until all the potato has been cooked. This recipe yields 10 to 12 cakes.
Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C08 broadcast 04-02-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
04-13-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.