Parmesan Potato Pancake
Serves: 4
Irwin Berge
1 January 1970
Based on User reviews:
47
Spice
44
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat
3
Add the onions and cook until translucent, about 4 minutes
4
Add the garlic and cook until tender and fragrant, about another 2 minutes
5
Season the onion mixture with salt and pepper
6
Transfer the onion mixture to a large bowl and set aside
7
Reserve the pan
8
Meanwhile, grate the potatoes in a food processor using the grating attachment blade
9
Use a kitchen towel to help squeeze out the water from the grated potatoes
10
Add the potatoes to the bowl with the onion mixture
11
Add the Parmesan and the basil
12
Stir to combine and season with additional salt and pepper, to taste
13
Warm the remaining olive oil over high heat in the same pan that was used to cook the onions
14
When the pan is hot, but not smoking add the potato mixture
15
Use a spatula to press the mixture down into the pan firmly and evenly
16
Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes
17
Turn the heat down to medium-low if the pancake is browning too fast in places
18
Place a large plate on top of the pancake and flip the pancake out of the pan
19
Turn the heat on the pan back up to high
20
When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes
21
Slide the pancake onto a serving platter, slice, and serve