This is actually my second attempt. The first ended with a pile of reheated mashed potatoes with a few crusty bits. It tasted great, but wasn't very photogenic. This time I left the potato cake alone in the pan for at least 5 minutes per side so it could develop a proper crust. I also used a mixture of butter and oil (last time I used only oil) to promote browning. The juxtaposition of the crispy outside and creamy inside of the cake is phenomenal and the flavor is great because the potatoes were made with garlic and scallions. The fried egg on top just gilded the lily with its perfectly runny yolk.
Looks delicious! I always have leftover mashed potatoes. I'll try and do this sometime.
ReplyDeleteNice picture too.
Your recipes look and sound amazing! Thank you for posting them.
ReplyDeleteLeica - I forgot to mention in the posting that you need to mix the leftover potatoes with some flour to help it stick together.
ReplyDeleteCreatific - Thanks! I can't decide which I love more: taking the photos or cooking the meal. :)