Sauté finely-diced scapes in butter, then add a few tablespoons of water and boil it off. Shred some potatoes in your Cuisinart or mandoline, squeeze out as much water as you can, and then toss
with an egg, a few tablespoons olive oil, salt and pepper, and the scapes.
Heat a large nonstick or cast iron pan over high heat, add oil and wait until it smokes, then spread the potato mixture on top. Turn heat down to medium and cook until the bottom is brown. Dot the
top with lots of butter, then bake at 425 degrees until golden. Put a plate over the top and turn the pan upside-down. Serve in wedges.
From Old Shaw Farm - www.oldshawfarm.com
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