Jeffrey and I both had events the other night so I made us a nice lunch instead.
I have made several potato dishes lately because some potatoes were accidentally ordered at Dream Dinners that were not needed so they let the staff take some home. I love free food! This potato cake is pretty much a large hashbrown, that works for me!
The shrimp salad is a Paula Deen dish that I adjusted a little. I made this several years ago and couldn't find the original recipe. I remembered after cooking the rice that I did it wrong...wait you will see! It still turned out ok.
Paula Deen's Shrimp Salad and a Crispy Potato Cake
4 small Potatoes (I had 2 random red potatoes and 2 random baking potatoes that were about to go bad so I used them both)
2 Tb butter
1 Tb olive oil
Optional: Truffle Oil (yes I found another place for it!)
For our wedding, we received the slicer/shredder attachment for the kitchen aid mixer and this was my first time to use it. It was fun!
Wash and peel potatoes.
Shred potatoes into a bowl.
Melt 1 Tb of butter and 1 Tb of olive oil in a pan.
Lift the shredded potatoes out of the bowl. Don't squeeze all the juice out because the starch in the juice will help hold the cake together.
Press into pan.
Cook for about 5 minutes on medium.
Turn the cake onto a plate. Meanwhile heat the other Tb of butter and 1 Tb of truffle oil in the pan.
Slide potato cake back into pan, uncooked side down. Cook for another 5 minutes then slide onto a plate.
Season with salt. Cut and serve.
Paula Deen's Shrimp Salad
1/2 Pound Shrimp
1 1/2 cups uncooked white rice
3/4 cups of mayo (more or less)
Old Bay shrimp boil seasoning
3 Tb Capers
4-5 Green Onions
Salt and Pepper to taste