Pronounced "lah-creek", this potato pancake
recipe from the south of France is not only
tasty but very easy to prepare, making it one
of the most versatile things that you can whip
up for breakfast, lunch or dinner.

2 tablespoons olive oil
2 cups grated potato
2 tablespoons chopped fresh parsley
1 clove, or 1 teaspoon minced, garlic
Salt & Pepper
2 eggs, slightly beaten
2 tablespoons corn or vegetable oil

Wash 3 large potatoes well and pat dry.
Leave skin on for their nutritional value.
Grate potato using vegetable shredder
or the large holes on a cheese grater.
Heat a 12-inch fry pan. Heat olive oil.
Drop potatoes in hot oil. Stir in parsley
and garlic.
Cook mixture for 5 minutes to cook out some
of the starch. Cover for 3 of these minutes.
Transfer mixture to bowl and allow to cool
to the touch.
Stir in beaten eggs and salt and pepper to taste.
Reheat pan, adding corn oil now.
Place mixture into the hot oil. Pat down flat.
Cook 5-10 minutes or until the bottom is set.
With caution, place a plate over the fry pan.
Invert pancake onto the plate. Return pan
to flame and slide pancake off plate and into
pan to cook the opposite side until crisp and
puffed.

     Serve pancake as is with a side salad for a light
dinner or with steak and eggs for breakfast.
     Try sandwiching a wedge of brie with two
wedges of the pancake, bake until brie softens
and serve over salad for a great lunch entrée.