Irish Potato Pancake

Grate potatoes, place over a baking dish in a dish rack or fine sieve and squeeze out water well. Mix potatoes with flour, salt and whipping cream, stand the water until the Maizena (corn starch) has settled at the bottom. Then carefully pour off the water and stir the settled cornstarch into the potato mixture.

Heat half the butter in a large frying pan, pour in the potato mixture, smooth it out and bake for 15 to 20 min until the bottom is crispy brown. Keep loosening edges while baking to prevent burning. Carefully turn potato pancakes to the other side and bake in the remaining butter until crispy brown then turn out onto a platter.

Lightly brown sugar in skillet and melt butter in it, spread on potato pancake and bring to table on the spot.

Accompaniment: Apple puree.

Pancakes

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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