Old MacDonald's Potato Box Recipes
Pan-Fried Potato Cake with Onions and Bacon:Potatoes Lyonnaise Ingredients 4 tablespoons clarified unsalted butter 1 medium onion, thinly sliced 4 strips smoked bacon, cooked until crisp and then crumbled or diced 2 1/2 pounds red-skinned potatoes, peeled 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 2 tablespoons olive oil 1 tablespoon chopped fresh parsley lea Directions 1. Preheat the oven to 450 degrees F. 2. Place 1 tablespoon of clarified butter in a sauté pan over medium heat. Add the sliced onion and sauté until golden brown, about 10 minutes. Stir in the crumbled bacon. Set aside. 3. With the julienne blade of a mandoline or the large holes of a shredder/grater, shred the potatoes. Using your hand, squeeze any excess liquid from the potatoes and transfer them to a mixing bowl. Add the remaining butter, salt and pepper and mix well. 4. 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 the pan in an even layer. Spread the sautéed onion over the potatoes, and then top evenly with a layer of the remaining potatoes. Sauté over medium heat until the underside of the pancake is golden brown, 10 to 15 minutes. 5. To flip the cake, slide it out of the skillet browned side down onto a large plate, invert the skillet over the plate and flip pan and plate together so that the pancake is returned to the skillet with the browned side up. 6. Place the skillet in the oven and bake until the cake is cooked through, or until the potatoes feel tender when pierced with a skewer or a sharp knife tip, about 10 minutes. Lift one side of the cake with a spatula to check if the underside is well browned. If more browning is desired, place the skillet over medium-high heat on the stove-top and cook briefly. 7. Remove from heat and slide the potato cake onto a serving platter. Garnish with parsley and cut it into 6 wedges with a sharp knife. Serve immediately.

Old MacDonald's Potato Box Recipes

Pan-Fried Potato Cake with Onions and Bacon:Potatoes Lyonnaise

Ingredients

4 tablespoons clarified unsalted butter
1 medium onion, thinly sliced
4 strips smoked bacon, cooked until crisp and then crumbled or diced
2 1/2 pounds red-skinned potatoes, peeled
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon chopped fresh parsley lea

Directions

1. Preheat the oven to 450 degrees F.

2. Place 1 tablespoon of clarified butter in a sauté pan over medium heat. Add the sliced onion and sauté until golden brown, about 10 minutes. Stir in the crumbled bacon. Set aside.

3. With the julienne blade of a mandoline or the large holes of a shredder/grater, shred the potatoes. Using your hand, squeeze any excess liquid from the potatoes and transfer them to a mixing bowl. Add the remaining butter, salt and pepper and mix well.

4. 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 the pan in an even layer. Spread the sautéed onion over the potatoes, and then top evenly with a layer of the remaining potatoes. Sauté over medium heat until the underside of the pancake is golden brown, 10 to 15 minutes.

5. To flip the cake, slide it out of the skillet browned side down onto a large plate, invert the skillet over the plate and flip pan and plate together so that the pancake is returned to the skillet with the browned side up.

6. Place the skillet in the oven and bake until the cake is cooked through, or until the potatoes feel tender when pierced with a skewer or a sharp knife tip, about 10 minutes. Lift one side of the cake with a spatula to check if the underside is well browned. If more browning is desired, place the skillet over medium-high heat on the stove-top and cook briefly.

7. Remove from heat and slide the potato cake onto a serving platter. Garnish with parsley and cut it into 6 wedges with a sharp knife. Serve immediately.