Ingredients
1 large Yukon Gold Potato
1/2 large onion, minced
1 tablespoon butter
4 oz grated Montasio cheese
Salt
Fresh nutmeg
Grapeseed oil
Preparation
Poach potato in a pot of salted water until tender, approx 45 mins, then peel and crush it.
In a sauté pan, cook onion in the butter until translucent.
Combine the potato, onion and cheese, then add salt and nutmeg to taste.
Heat a 5 inch cast iron skillet on high heat. Coat the bottom with grapeseed oil, then add half of the potato mixture. Cook until golden brown, about 5 minutes, then flip and cook for another 5 minutes. Repeat with remaining mixture.
Cut into triangles and drizzle with cilantro vinagrette.
