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Potato Straw Cake

Potato Straw Cake

Yields 4 Servings
occasions
Brunch, Lunch, Dinner
dairy ingredients
Cream
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Potato Straw Cake

INGREDIENTS

DIRECTIONS

1
Heat the oven to 190°C.
2
Peel and grate the potatoes on the largest holes of a box grater, then place in a clean tea towel. Bundle up tightly in the towel, and squeeze out all the starchy liquid. Now, loosen the potato on the tea towel, and season with salt and pepper.
3
Slice the leeks and fry gently in approximately 10g of butter until softened, adding a tablespoon or two of water if necessary. When tender, add the double cream and reduce slightly. Cook for a further 5 minutes.
4
To assemble the cake, in a heavy, ovenproof frying pan, heat another 10g of butter and 1 tablespoon olive oil. Pack in half the potato mixture. Top with the creamed leeks, almost to the edge of the potato, then cover with the remaining potato.
5
Cook on the hob over a moderately high heat for 8 minutes so the bottom crisps. Invert the potato cake onto a plate – use a plate which is wider than the pan so that no butter juices course down your arms. Heat the remaining butter and olive oil in the pan, and then slide in the cake, so the crispy side is at the top.
6
Cook for another 10 minutes on the hob, then, to finish, place the whole pan in the hot oven for a final 10 minutes.
7
Serve in wedges.

This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.

Ingredients Checklist

Instructions

1
Heat the oven to 190°C.
2
Peel and grate the potatoes on the largest holes of a box grater, then place in a clean tea towel. Bundle up tightly in the towel, and squeeze out all the starchy liquid. Now, loosen the potato on the tea towel, and season with salt and pepper.
3
Slice the leeks and fry gently in approximately 10g of butter until softened, adding a tablespoon or two of water if necessary. When tender, add the double cream and reduce slightly. Cook for a further 5 minutes.
4
To assemble the cake, in a heavy, ovenproof frying pan, heat another 10g of butter and 1 tablespoon olive oil. Pack in half the potato mixture. Top with the creamed leeks, almost to the edge of the potato, then cover with the remaining potato.
5
Cook on the hob over a moderately high heat for 8 minutes so the bottom crisps. Invert the potato cake onto a plate – use a plate which is wider than the pan so that no butter juices course down your arms. Heat the remaining butter and olive oil in the pan, and then slide in the cake, so the crispy side is at the top.
6
Cook for another 10 minutes on the hob, then, to finish, place the whole pan in the hot oven for a final 10 minutes.
7
Serve in wedges.
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