A delightful twist on the classic potato cake, this recipe combines crispy potatoes with melted cheese for a comforting dish.
Wash the potatoes thoroughly under running water.
Scrub the potatoes to remove any dirt, as the skin will be removed later.
Boil the potatoes in a large saucepan with salted water until they are tender but not falling apart.
Test the potatoes with a fork; they should be soft but still hold their shape.
Let the potatoes cool completely, preferably overnight in the refrigerator.
Chilling helps the potatoes firm up, making them easier to shred.
Peel the potatoes and shred them using a grater.
Use the coarse side of the grater for a better texture.
Mix the shredded potatoes with chopped onion, minced garlic, salt, and pepper in a bowl.
Ensure the ingredients are evenly distributed for consistent flavor.
Melt butter in a non-stick skillet over medium heat.
Swirl the butter around to coat the skillet evenly.
Spread the potato mixture evenly in the skillet, leaving a small gap around the edges.
Press the mixture gently with a spatula to form a compact layer.
Flip the potato cake onto a plate, then slide it back into the skillet to cook the other side.
Use a plate slightly larger than the skillet for easier flipping.
Sprinkle shredded cheese over the top and cover the skillet to melt the cheese.
Covering the skillet helps the cheese melt evenly.
Cut the potato cake into wedges and serve warm.
Garnish with fresh herbs or a dollop of sour cream for added flavor.
