![]() Peel your spuds before cooking if smooth is your groove. Then slide it back into the skillet and cook for another 5 minutes or so. If it comes out in pieces, no worries, just press everything back into place. ![]() Or if you ’ re feeling adventurous, place a large plate over the top of the skillet and carefully turn out the potato cake, so the crusty side is on top.Cook, without stirring, until potatoes squeak and underside is crusty and golden, about 10 minutes. Use a wooden spoon or spatula to press everything down to form a cake.Sprinkle in thyme leaves, if using, and season everything generously with sea salt and pepper. Go for lumpy and hashlike, not fluffy and uniformly mashed. ![]()
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