Potato Sunflowers or Nests


4 medium potatoes
3-4 tablespoons oil (olive oil is great, or garlic infused sunflower oil)
fine sea salt
freshly ground pepper

Peel and then coarsely shred potatoes, using a grater, mandolin or food processor. In a heavy bottomed skillet heat the oil until it is hot and hazy, but not smoking. Drop rounded tablespoons of potatoes in the oil and spread a little, keeping the cakes thin so they look flower-like. sauté until golden brown on both sides, about 5 minutes. Drain on paper towels, sprinkle with salt and pepper and serve. Dollop a bit of a good mustard or mustard sauce into the center of each to serve with Easter ham.


Side Dishes Vegetable Dishes