Skillet potato cake with dill sour cream
Cakes
In an ideal world, this dish turns out perfectly, evenly browned, with precisely spaced potato slices fanning out into a pretty flower shape, with a ray of sun shining directly on it and butterflies flitting around it. My outcome, however, usually ends up looking a little more, um, rustic. My potatoes slide around, and I somehow always manage to break a few, and well, it just isn't beautiful. No matter, because it always tastes really good, even if it looks a little wonky. Sometimes, when the potatoes are done, I'll turn up the heat for a couple of minutes and press the edges down with a spatula to get a little more browning. And a fried egg plopped on top of a hot slice not only tastes good but also hides some of the rough spots. - vvvanessa
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