Push the potato mixture to
the outer edges of the pan, leaving a hole in the center of the pan.
My only regret is not getting to check them and possibly leaving the ones in the middle in a little longer to get as crispy as the ones on
the outer edges of the pan.
Run a small, thin knife around
the outer edges of the pan before inverting the cake onto a rack to cool completely.
Spread the mixture into your prepared baking pan and press it down firmly with your fingers or with the bottom of a cup so it is nice and tightly packed to the bottom and
outer edges of the pan.
There may still be pale potatoes, so try and arrange those on
the outer edges of the pan.
Push to
the outer edge of the pan and add a little more olive oil to the center.