← Back to Search Results
pan-frying Midwestern
Michigan Potato Cake

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Serves 6 to 8

Ingredients

  • 10 large Idaho potatoes
  • 1 pound unsalted butter, clarified, or a combination of butter and lard
  • Salt and freshly milled black pepper
  • ½ cup maple syrup
  • ¼ cup chopped fresh parsley

Directions

Boil the potatoes in their skins in lightly salted water. Cook for about 15 minutes, or until a paring knife easily pierces the outer part and the knife meets resistance about ½ inch into the potato. Drain, cool, and refrigerate.

Peel the potatoes and shred on a grater. Pour half of the butter into a large 15-inch skillet. Heat the butter over moderately high heat and add the shredded potatoes. Sprinkle liberally with salt and pepper. Push the stray shreds in from the rim of the pan and pat the top into a large pancake. Reduce the heat and cook, shaking and rotating the pan to loosen the potatoes. Drizzle a few tablespoons of butter around the inner rim of the pan. Continue to cook for 15 minutes.

Invert the skillet and slide the potatoes out of the pan onto a large plate. Slide the pancake into the skillet, cooked side up, and drizzle the remaining butter around the inner rim. Drizzle the syrup in the same manner. Continue to cook until golden. Use a rubber spatula and lift from the edge when checking for doneness. Sprinkle with the parsley and serve.  

Notes

This recipe is virtually the same as rosti potatoes, with the addition of maple syrup.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings, and includes 1/8 teaspoon of added salt per serving.

777kcal (39%)
71mg (7%)
93mg (156%)
394mcg RAE (13%)
1942mg
102mg
8g
17g
11g
86g
121mg (40%)
327mg (14%)
29g (146%)
46g (71%)
3mg (15%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
food-to-live-by Food to Live By
by Myra Goodman
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
mom-a-licious Mom-a-Licious
by Domenica Catelli
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?