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Roasted Shallot-Potato Cake '21' Club

A home-style Roasted Shallot-Potato Cake '21' Club made with Olive Oil, Russet Potatoes, and Unsalted Butter. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 3 tbsp
• 2 lb
• 3 tbsp

Method (preview)

1. 1

   In a skillet heat oil over moderately high heat until hot but not smoking and saute shallots, stirring occasionally, until soft and caramelized, 10 to 15 minutes.

2. 2

   In an ovenproof 10-inch non-stick skillet (or a 10-inch non-stick skillet with handle covered with a double thickness of foil) heat butter over moderately high heat until hot but not smoking and spread half of potatoes evenly over bottom of skillet, pressing with back of a spatula.

3. 3

   Spread shallots over potatoes with a slotted spoon and top with remaining potatoes in an even layer, gently pressing with back of spatula.

4. 4

   Cook potato cake over high heat until underside begins to brown, about 2 minutes.

5. 5

   Reduce heat to low and cook potato cake until underside is golden, 5 to 7 minutes.

6. 6

   Roast potato cake in oven until underside is a rich golden brown, about 15 minutes (top will still be white.) Invert a plate or baking sheet without sides over skillet and carefully invert potato cake onto it.

7. 7

   Carefully slide potato cake back into skillet and roast 20 minutes more.