Heat butter in frying pan and sauté leeks to soften. Remove from pan.
Place grated potato in a bowl and mix through cooked buttered leeks and seasoning.
Heat oil in frying pan and add the mix. Flatten out with a spatula.
Cook over a medium heat until the potatoes are golden on the underside and gently turn over. [If you are cooking a large one it is easier to slip it onto a plate, turn over using a second plate, then slip back onto pan]. Reduce heat and cook for a further 10minutes on the lower heat. Check potato is cooked through then slip onto warmed plates.
Serve with a fried egg on top.
I prefer to cook the potatoes in 2 separate frying pans so each portion is a full pancake and they are easy to flip too.
recipe, photo & styling: wendy barrie
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