Potatoes > Uncle Mike's Spuds >
Uncle Mike's Spuds
10 medium potatoes, peeled & cleaned
1/2 cube butter (or more to taste)
1/3 C Worcestershire sauce
Salt & black pepper to taste
Peel and rinse the potatoes. Grate potatoes; soak in a bowl of cold water for about ten minutes. Drain well. Melt butter in a skillet over medium heat. When the butter melts and covers the bottom of the skillet, add the grated potatoes. Sprinkle with Worcestershire sauce; mix well. Flatten potatoes with a spatula so that they rest evenly on the bottom of the skillet. Add salt and black pepper to taste. Cook for ten to fifteen minutes; flip potatoes over, flattening again. Cook until a golden color on both sides; remove from skillet to a platter. Serve.
*Recipe source: William "Mike" O'Toole (1921-1993).
Shenanchie's Note: Uncle Mike's Spuds is a specialty recipe originated by my late uncle, Mike O'Toole. Uncle Mike was quite a character. He had nick names for everyone in the family. Mine was "little one." He called my Mum "tidy" because she was "tight" with her money at poker games.
Recipe featured in the Food Fare Cookbook.
Food Fare Culinary Collection: The Potato
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