Stephen Ceideburg
2 lb White Rose potatoes
6 tb Unsalted butter, clarified
2 lg Leeks *
1 ts Salt
1/2 ts Finely ground pepper
* white and green parts, cleaned and finely chopped
This makes one big pancake, to be eaten by cutting into wedges and
serving more as an accompaniment than a main course. Adapted from
Diane Worthington’s « The Cuisine of California » (J. P. Tarcher).
Peel potatoes and soak in cold water for 30 minutes.
Grate and squeeze out every bit of moisture by wringing the potatoes
in dry dish towels.
Heat 2 tablespoons butter in heavy frying pan; add leeks and saute
until wilted. Season with salt and pepper, then add to potatoes and
mix well.
Heat remaining butter in a heavy skillet, preferably a nonstick one,
and add potato-leek mixture. Flatten to make a pancake, then cover
and cook about 5 minutes over medium-high heat.
Turn pancake and cook until brown and crisp.
Invert onto a serving platter and slice with serrated knife or pizza
cutter into wedges.
PER SERVING: 205 calories, 3 g protein, 24 g carbohydrate, 12 g fat
(7 g saturated), 31 mg cholesterol, 369 mg sodium, 1 g fiber.
Marlena Spieler writing in the San Francisco Chronicle, 12/16/92.
Yields
6 Servings