4 Yukon gold potatoes
1 tb Olive oil
2 tb Unsalted butter
Salt
Freshly ground black pepper
Mediterranean Vegetable
-Relish
1/2 c Crumbled feta cheese
1/3 c Plain yogurt or sour cream;
-(optional)
To prepare the pancakes, bring a stockpot of water to a brisk boil.
Drop in the potatoes and boil just until they are slightly softened
yet still firm, about 10 minutes. Drain and set aside to cool. When
cool enough to handle, grate the potatoes. Heat the olive oil on high
heat in a 12-inch nonstick saute pan until very hot. Add all of the
grated potatoes and press to compact them into one large pancake.
Cook the potato pancake for about 8 minutes, or until golden brown.
Rub about 1 tablespoon of the butter around the side of the pan. Turn
the pancake with a large spatula and brown the other side well, about
8 minutes. Just before the pancake is finished, rub the remaining 1
tablespoon of butter around the edge of the pan. Season the pancake
well with salt and black pepper and slide it onto a large serving
platter. Mound the relish in the center of the pancake, top with the
feta, and a dollop of yogurt or sour cream. Cut into wedges and serve
immediately.
Yields
4 servings
