Contributed by Bon Appetit, March/97

Ingredients

1 lb potatoes, peeled and coarsely grated
1 cup sliced leeks (white/pale green parts only)
2/3 cup coarsely grated carrots
4 Tbsp butter or olive oil

Instructions

Wrap grated potato in several layers of paper towel and squeeze dry. Place in large bowl with leeks and carrots; toss to combine. Season with salt & pepper. Heat oil/butter in two heavy skillets. Add half the mixture to each skillet, and flatten each to make a 7-8 inch cake. Cover and cook until crisp and brown at the edges, about 12 min. Turn, cover, and bake through, about 5 min. Serve with a fried or poached egg and/or brown beans, sour cream and salsa.

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