A new recipe to accompany the grated-potato cooking photographs.
New cookbook version · Serves 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 800 g potatoes, peeled
- 40 g butter
- 1 tbsp olive oil
- ¾ tsp salt
- Black pepper
- 60 g grated cheese, optional
Method
- Coarsely grate potatoes and squeeze firmly in a clean towel to remove excess liquid.
- Mix with salt and pepper. Heat half the butter and oil in a 24 cm non-stick pan over medium heat.
- Add potato and press into an even cake about 1½ cm thick. Cook over medium-low heat for 12–15 minutes until golden underneath.
- Slide onto a plate, invert carefully and return to the pan with remaining butter. Cook another 12–15 minutes until tender through the centre.
- If using cheese, scatter over the top and cover briefly to melt. Cut into wedges and serve.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
