Potato Straw Cake Recipe

How to make it

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• Shred potatoes and rinse in cold water
• Place in dish towel and wring tightly to dry
• Melt 1/2 of butter in skillet over low- medium heat
• Pack down the potatoes, smoothing the surface with the back of a fork
• Liberally salt and pepper
• Place small strips of butter around edges of potatoes
• Cover with a flat lid and cook for 15-20 minutes (the edges should be golden and shrinking from the edges of the skillet)
• Remove lid lifting straight up and away from skillet without tilting so the condensed liquid doesn't fall onto the potatoes
• Shake the skillet to make sure the potatoes move freely without sticking
• Wipe the underside of the lid clean of moisture
• Put lid back on and turn skillet and lid upside down so potatoes are now on lid, golden side up
• Add remaining butter to pan and slide potatoes back into skillet
• Cook, uncovered for another 15 minutes or so
• Remove from skillet to serving plate
• Cut in wedges to serve