Large Potato Pancake
Buying a small bag of potatoes can be more economical than buying large potatoes. Use 5 medium potatoes instead of the 2 large russet potatoes and pocket the savings.
2 large russet potatoes
4 Tbsp butter or margarine
1/2 tsp salt
1/4 tsp pepper
Peel potatoes and grate coarsely into a medium bowl of water. Drain; pat dry with paper towels.
Heat butter in a medium skillet over medium heat for 1 minute. Add potatoes, salt and pepper; stir to mix.
Press potato mixture into a flat cake in the skillet with a spatula. Reduce heat to low. Cook until bottom forms a golden crust, about 15 minutes.
Loosen potato cake; slide onto a plate. Invert onto another plate; slide potato cake back into skillet. Cook until bottom forms a golden crust, about 10 minutes longer.
Large Potato Pancake tip: For a quick, crisp potato cake that absorbs as little fat as possible, use half butter and half peanut oil. Make sure the oil is hot before adding the potatoes.