This shelf holds only shredded cheddar, so dinner becomes golden potato cakes studded with cheese and fried until the edges brown. They suit a tired night because they come together in minutes and need just one pan.

Serves 2. 25 minutes, 15 at the stove.

About 570 calories a serving, 19 g protein, 41 g carbohydrate, 38 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Peel and grate 1 pound of russet potatoes into a clean kitchen towel, gather the corners, and squeeze hard over the sink until they release their liquid and feel nearly dry. Transfer to a bowl and fold in 1 cup of shredded cheddar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
2. Heat 3 tablespoons of butter in a large skillet over medium-high heat until foaming subsides. Drop four mounds of the potato mixture onto the hot surface, press each with a spatula into a 3-inch round about 1/2 inch thick, and cook until the underside browns, about 4 minutes.4 min
3. Flip each cake and cook until the second side browns and the cheese at the edges begins to crisp, about 3 more minutes. Transfer to plates.3 min

Note Swap aged white cheddar for this kind. Cakes keep covered in the fridge for two days, or freeze cooked cakes and reheat in a hot skillet. Serve with sour cream and a green salad, or eat with grilled chicken or ham.