Spidery fried potatoes

Yield: 10 servings

Measure Ingredient
1 pounds Russet potatoes; washed, peeled
1 Onion -; (abt 1/3 lb)
1 Garlic clove
½ teaspoon Cayenne pepper
2 Eggs; beaten
2 tablespoons Bread crumbs
1 teaspoon Salt
½ teaspoon Freshly-ground black pepper
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.

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