PAN-FRIED POTATO CAKE WITH ONIONS AND BACON: POTATOES LYONNAISE
Steps:
- Preheat the oven to 450 degrees F.
- Meanwhile, put 1 tablespoon of clarified butter in a saute pan over medium heat. Add the sliced onion and saute until golden brown, about 10 minutes. Stir in the crumbled bacon. Set aside.
- With the julienne blade of a mandoline or the large holes of a shredder/grater, shred the potatoes. By handfuls, squeeze any excess liquid from the shreds and transfer them to a mixing bowl. Add the remaining butter and the salt and pepper and mix well.
- Heat a 10-inch nonstick ovenproof skillet over medium heat. Add the olive oil. Squeezing away any liquid that has accumulated in the bowl, arrange half of the potatoes in an even layer. Spread the sauteed onion over the potatoes, and then top with the remaining potatoes in an even layer. Saute over medium heat until the underside of the potatoes are golden brown, 10 to 15 minutes.
- To flip the cake, slide it out of the skillet browned side down onto a large plate, then invert the skillet over the plate and flip both together to return the cake to the skillet browned side up.
- Put the skillet in the oven and bake until the cake is cooked through, about 10 minutes more. The potatoes should feel tender when the cake is pierced with a skewer or a sharp knife tip. With a spatula, lift 1 side of the cake slightly to check if the underside is well browned. If not, put the skillet on top of the stove over medium-high heat and cook briefly to brown the underside.
- Slide the potato cake onto a serving platter. Garnish with parsley and, with a sharp knife, cut it into 6 wedges. Serve immediately.
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ralf lahood
[email protected]Overall, I was disappointed with this recipe. I will not be making it again.
Irshadali Khoso
[email protected]I didn't have all of the ingredients on hand, so I had to substitute some things. The results were not as good as I had hoped.
Amelia-Rose Bench
[email protected]This recipe was too complicated for me. I prefer simpler recipes.
Tanha asad
[email protected]I followed the recipe exactly, but my potato cake didn't turn out as crispy as I would have liked.
Mian Mobile center
[email protected]The potato cake didn't hold together very well when I tried to flip it.
Nuraqilah 0306
[email protected]I found the recipe to be a bit bland. I would have liked more seasoning.
Ekeleme Nkiruka
[email protected]This potato cake was a little too greasy for my taste.
Maruf Mahmud
[email protected]I added a bit of garlic and rosemary to the recipe and it turned out amazing!
Jes√∫sEduardo aguirre
[email protected]I used Yukon Gold potatoes instead of Russet potatoes and the results were still great.
Fgg Xfgg
[email protected]I'm not a big fan of bacon, so I omitted it from the recipe. The potato cake was still delicious!
Qasim Joyia
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Domingos Jose Lourenco
[email protected]This recipe is a keeper! I will definitely be making it again.
Linda Rainey
[email protected]I wasn't sure how this potato cake would turn out, but I was pleasantly surprised! It was so flavorful and satisfying.
Emmanuel Sergelove
[email protected]I made this recipe for a brunch party and it was a huge success! Everyone loved it.
Esmael Ali
[email protected]This was my first time making a potato cake and it turned out great! Thanks for the recipe.
Tabussum104
[email protected]I've made this potato cake several times now and it's always a hit! My family loves it!
Farooq angra
[email protected]This recipe was easy to follow and the results were delicious! I especially loved the crispy edges of the potato cake.
Chaennie Kim
[email protected]I followed the recipe exactly and my potato cake turned out beautifully. It was crispy on the outside and fluffy on the inside, with just the right amount of bacon and onion flavor.
Liam Smith
[email protected]This pan-fried potato cake was a real treat! The combination of crispy potatoes, savory bacon, and caramelized onions was perfection.