Recipe - Spidery Fried Potatoes

1 pound Russet potatoes; washed,
peeled
1 Onion ; (abt 1/3 lb)
1 Garlic clove
One half teaspoon Cayenne pepper
2 Eggs; beaten
2 tablespoon Bread crumbs
1 teaspoon Salt
One half teaspoon Freshlyground black pepper
Vegetable oil

Using a vegetable slicer such as a mandoline, cut the potato into thin
match stick size, as long as possible. Rinse in cold water and drain on
paper toweling. Grate the onion on a box grater. Finely chop the garlic. In
a bowl combine the potato, onion, garlic, cayenne, eggs, bread crumbs, salt
and pepper. Heat enough oil in a deep iron skillet to cover the bottom
until very hot. Add several spoons of potato in a mound and immediately
flatten to make a pancake shape. Fry over medium heat until crisp, turn and
fry the other side. Continue until all the potato has been cooked. This
recipe yields 10 to 12 cakes.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD
NETWORK (Show # ML1C08 broadcast 04021998) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

04131998

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.