Frico Caldo

One of my favorite restaurants in the world is in Boulder, Colorado. Granted, I haven’t seen a whole lot of the world, but this one’s up there for sure. It’s called Frasca.

So my favorite thing to eat at my favorite restaurant is a potato pancake called Frico Caldo. Here’s the real recipe. 


We love it for brunch. It’s a bit of a hassle, but it is delicious. We got tips when we went to Frasca a few years ago. Here’s what I do.

Start with potatoes. I usually go with Yukon Gold or something like that. Small. Boil them whole. Skin on. It is important to boil them whole, because if you don’t it will be a gummy mess. Boil them until they are fork tender, then put them in ice water.


While they are boiling, shred your favorite cheese. About half the amount of the potatoes, however much you make. I like Piave or Gruyere. We had Gruyere this weekend. Dice up some shallots, or if you don’t have any, some red onion, or if not that then yellow. Maybe a couple of tablespoons.


When the potatoes are cool enough to handle, rub off the skin, it should be really easy, and put the in a bowl with the shallots and cheese. Add some salt and pepper, and any herbs you wish to include.


 This is why I’m glad I finally bought a potato masher. Mash them up pretty good.

Get your cast iron skillet hot. Use your favorite fat – I usually go with olive, but I’ve also used butter or bacon grease (OMG yum). Put the potato mixture in the skillet, and form your square.

THIS IS THE HARDEST PART.

Leave it alone. Don’t jack with it, leave it. Walk away, clean up, anything to stop messing with it. Come back in a few minutes.


After a crust has formed, turn down the heat a bit to cook through. Then flip. Walk away again to let the crust form. Make some toast or eggs. Come back in a few minutes, cut and voila.

 

It’s not quite there yet, but I’m getting better. We served it with eggs from our chickens, bacon from a local butcher, and toast from a local bakery. And had brunch on our porch. Damn fine way to start a Sunday.

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