ANDREW FAIRLIE'S RECIPES

SERVES 4

INGREDIENTS

1.5kg Organic Rooster Potatoes 
60g Organic Unsalted Butter 
3 Organic Onions 
3tbs Vegetable Oil 
2 Sprigs Fresh Thyme Leaves 
Salt and Pepper

METHOD

1 Par cook the potatoes in simmering salted water. Drain the potatoes, leave to cool, then peel. Chill for at least an hour.
2. Peel and thinly slice the onions. Heat1tbs of the vegetable oil in a heavy based saucepan, add 20g of the butter and heat till foaming. Add the sliced onion and cook over a low to medium heat till the onion is a deep golden colour. Tip the onion onto a plate to cool.
3. Pre heat the oven to 190°C/375𫀰F/Gas 5
4. Coarsely grate the potato into a large bowl, season with freshly ground pepper, add the caramelized onions and mix carefully.
5. Heat the remaining vegetable oil in a frying pan over a medium heat till almost smoking, add the remaining butter and heat till foaming. Add the grated potato, and flatten into a cake with a fish slice. Continue to heat over a medium heat till the edges of the cake start to turn golden brown, this should take 10 min. With the aid of a fish slice flip the cake over in the frying pan, return the pan to the heat for 5min, shake the pan gently to make sure the cake is loose and not sticking. Place the pan in the oven and cook for 30min until the cake is an even golden brown.
6. Slide the cake onto a warmed plate and cut into wedges.