Nov 7, 2012 1:37 PM
Cliff House Potato Cakes
2lb Yukon potatoes
1.5 qT Heavy cream
1.5 lbs Butter
14/c Egg yolks
Salt & Pepper to taste
1c Blackening Spice
2tbs Vegetable oil
Combine cream and butter and bring to simmer.
Place potatoes in a pot and cover with cold water. Boil till fork tender
When potatoes are fork tender drain and place in mixer and mix potatoes with butter & cream & add ¼ cup of eggs yolks and season with salt and pepper. Remove from mixing bowl and place on a tray in the refrigerator until cool.
Take the potato mixture and form silver dollar size cakes. Coat cakes with blackening spice
Cook the cakes in a non-stick sauté pan with oil over medium high heat till crisp, flip and repeat.