| Ingredients: 1 boiled, chilled potato 4 Tablespoon(s) oil, olive 1/2 Cup(s) Tillamook grated cheese, cheddar 1 Pinch(s) garlic powder 1 Pinch(s) onion powder 1 Pinch(s) salt 1 Pinch(s) freshly ground black pepper |
Directions:
Heat a medium cast iron skillet to 3 on the front left burner. Apply enough olive oil to prevent any dry areas on the cooking surface. Grate the peeled, boiled potato onto a plate. Sprinkle half the cheese into the hot skillet and then place the grated potato on top and form into a flat circular shape with a spatula. Sprinkle salt, pepper, onion powder, and garlic powder on the pancake Sprinkle the remaining cheese on the pancake. Cook until edges turn brown, about 3-4 minutes. Flip carefully, relying on the cheese to help hold it together. Reassemble with the spatula if necessary. Sprinkle this side with salt. Cook for another 2-3 minutes, until bottom turns brown. |