Pommes Paillasson or Straw Potato Cake

From: TeresaS

On Sep 5, 2008

Very yummy and quite easy to prepare. I made as posted including the flipping of the potato cake. This is like a large hash brown potato. I thought at first it would be more like a potato pancake but it doesn't have the flour or egg to hold it together. But it does hold its sharp. We loved this and I plan to prepare it often. I served it for dinner with some toast and Wagon Wheel Breakfast Pie. Thanks for posting.

From: bluemoon downunder

On Aug 9, 2008

Another review that's disappeared after I've posted it! WHEN will I learn to save them elsewhere? We loved this recipe. I made a single Pommes Paillasson, SO much quicker and easier than individual potato cakes. The only change I made was to add three cloves of finely chopped garlic in step two, and allowing it to just soften before adding the potato mixture. Next time I make this recipe, I'm thinking I might also add one chopped chive in step one. I was initially seduced by the name of this dish and by Aaliyah & Aaron's mum's great photograph; having now made and eaten it, I'm now totally won over by the dish itself. Crispy and fabulously yummy, we enjoyed this as a deliciously decadent stand-alone light meal with the contrast of a couple of dollops of cool, creamy Greek yoghurt. Thanks for sharing this wonderful recipe, Sydney Mike!

From: JustJanS

On Jul 16, 2008

I'm not going to rate this SM. It went disasterously wrong. I used a big pan, but had I spread the mix right over the bottom completely, it would have been really thin so I sort of piled it up with about a 1 inch border around it. I cooked it, and it browned beautifully, but the lovely stainless steel pan I used has straight sides and as it wouldn't loosen, I couldn't get my lifter in under the cake either. I ended up quartering it and scraping the potato into 4 smaller cakes-the beautiful brown stuff stayed put on the bottom of the pan and then proceded to get browner and browner and insulate the potatoes from cooking further. I probably won't attempt this one again LOL. I would suggest a non-stick pan with a flat bottom and sloping sides might be the trick to getting this to work.

From: Aaliyah&Aaron's mum

On Jun 22, 2008

There's nothing else to really say about this dish other than absolutely wonderful! Very simple yet classic. Didn't change a thing. I made them into 4 small cakes and they held together perfectly. Thank you, Sydney Mike, for sharing this wonderful recipe, definitely will be making it again!