Steak on the grill. Charlie asked for his cut up like for kabob

 He had his with rice and kim chi and yum yum sauce. He ate the potato pancakes by dipping them in soy sauce.  I cut the recipe for potato cakes down to one potato. It made 4, just enough for the two of us.

I cooked a potato in the microwave, peeled it and mashed them with the rest of the ingredients and scooped them into the oil with an ice cream scoop and mashed them down lightly with my fingers.  He said they reminded him of Korean pancakes. 

I seasoned the steaks with kosher salt, fresh ground black pepper and garlic powder.

INGREDIENTS

• 1 1/2 pounds 

  russet potatoes (about 4 medium)

• 1 tablespoon 

  plus 4 1/2 teaspoons kosher salt , divided

• 3  ounces  

  cheese, such as cheddar, Manchego, or Parmesan

• 4 tablespoons  

  unsalted butter

• 1 large egg
• 1/2 cup 

  all-purpose flour

• 1/2 teaspoon 

  freshly ground black pepper

• 3/4  cup  

  vegetable oil

INSTRUCTIONS

1. Peel and chop 1 1/2 pounds russet potatoes into 1-inch pieces. Place in a large pot, add enough water to cover the potatoes by 2 inches, and add 1 tablespoon of the kosher salt. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are tender and can be easily poked with a paring knife, about 10 minutes.
2. Meanwhile, grate 3 ounces cheese on the large holes of a box grater. Melt 4 tablespoons unsalted butter on the stovetop or in the microwave (omit if using leftover mashed potatoes). Whisk 1 large egg in a small bowl until beaten.
3. When the potatoes are ready, drain through a heatproof colander. Place the colander over the pot. When the potatoes are cool enough to handle but still warm, pass the potatoes through a ricer or food mill back into the pot. (Alternatively, drain the potatoes, return to the pot, and mash with a potato masher until smooth.)

4. Add the cheese, melted butter, beaten egg, 1/2 cup all-purpose flour, remaining 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper, and stir to combine. (If starting with leftover mashed potatoes, omit the butter and add the egg and cheese to 2 1/4 cups mashed potatoes. Add the flour 1 tablespoon at a time until the mixture is stiff enough to form into a disc with your hands. Season with salt and pepper to taste). 

5. Scoop the potato mixture out with a 1/4-cup measuring cup and form a small disc with your hand. Press the disc until 1/2-inch thick. Place on a baking sheet and repeat with the remaining potato mixture.
6. Line a second baking sheet with paper towels. Heat 3/4 cup vegetable oil in a large frying pan over medium-high heat until shimmering. Place 5 potato cakes in the pan and cook until deep golden brown, 2 1/2 to 3 minutes per side. Transfer to the paper towels and sprinkle lightly with salt.