Place the potatoes in a saucepan with lightly
salted cold water to cover. Bring to a boil over high heat. Reduce
the heat to medium and simmer, uncovered, until barely tender when
pierced with a fork, no more than 5 minutes. Drain well and set aside
until cool enough to handle. Shred the potatoes on the large holes
of a box grater/shredder held over a mixing bowl. Toss lightly with
a little salt and pepper.
On a nonstick griddle over medium heat, melt the butter with the
vegetable oil. When the butter melts and begins to foam, spread it
and the oil evenly over the surface of the griddle and place the shredded
potatoes on top. Using the back of a spatula, gently press down on
the potatoes to form a compact, even mass 1 to 1 1/2 inches thick.
Do not be concerned if the edges are uneven. Fry until the underside
is browned and crusty, about 5 minutes. Using the spatula, turn the
cake over, in sections, if necessary. Continue frying until browned
and crusty on the other side, 4 to 5 minutes more.
Transfer the potatoes to a warmed serving platter or individual plates
and garnish with the chives. Serve immediately.
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