Recipe by Camille Morgenstern of The Rio Kitchen
Servings: 6
Ingredients
1.5 pounds of Yukon Gold potatoes, peeled
4oz Point Reyes Toma Cheese of your choice, shredded
3/4 teaspoon salt
2 tablespoons of olive oil
Instructions
Shred your potatoes using a handheld shredder or a food processor. Lay a clean kitchen towel over a large bowl and transfer the potatoes to the towel. Wring out as much liquid from those potatoes as you can (like super squeeze it) to achieve max crisp results. Open up the towel and salt the potatoes.
Warm up a 10 inch non stick frying pan over low-medium heat with 1.5 tablespoons of olive oil. Spread the oil evenly, using a brush if necessary (my 4 year old loves this task btw).
Layer half of the potatoes evenly on the bottom of the pan and press down with a spatula. Add the cheese leaving room on the edges so it doesn’t spill out. Then layer the other half of potatoes pressing down with a spatula again. drizzle the remaining olive oil around the edges.
Let it cook undisturbed and take a peek after about 10 minutes to see if the potatoes look golden and are loose from the pan.
Note: Mine took between 12-15 minutes and required turning up the heat to medium. I have an unfortunate electric stovetop that came with our house and low heat runs VERY low.
Once it’s golden, remove the pan from the heat. You are going to CONFIDENTLY slide your pancake in one piece onto a plate. Then place the frying pan over the plate and flip! You should have a golden top with crispy edges to swoon over. You can see how I did it (and how happy I was to successfully achieve this trick) in this video.
Return the pan to the heat for another 10-12 minutes. You can serve this straight from the pan, or now that you are a potato-sliding pro, slide it to a serving dish.