Ingredients

4 large pink potatoes
6 Tbsp. butter margarine
3 cloves garlic
salt and pepper, to taste

Cooking Instructions

Peel potatoes. Gently boil in salted water until barley tender. Drain. Put drained potatoes back into pan and shake over heat until they appear to have flour on the outside. Cool and thinly slice. Melt butter in large skillet. Add garlic through press. Season with salt and pepper. Add potatoes to skillet. Turn them about in the butter, then press together to form a large flat cake. Cover and slowly heat. Turn potatoes with a spatula fairly frequently until a nice brown crust has formed. Serve hot.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)