Easy Potato Pancakes
- PREP 9min
- COOK 10min
- TOTAL 19min
This lightly spiced potato pancake would be perfect for breakfast or brunch. You will need to peel and grate 1 pound of potatoes for this. We love to serve a wedge of the potato pancake with eggs or bacon, but also serve them as the main event with a small scoop of ricotta cheese and fresh cherry tomatoes. Thinly sliced red onions, capers, smoked salmon and creme fraiche or sour cream would be delicious, too.
You Will Need
1 pound Yukon Gold or Russet potatoes
3/4 teaspoon sea salt
1 teaspoon sweet paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
3 tablespoons butter
2 tablespoons olive oil
1 tablespoon chopped chives
Directions
Peel the potatoes and coarsely grate them using a box grater. Add them to a clean dishcloth and squeeze dry. Transfer the potatoes to a clean, large bowl.
Heat a 10-inch nonstick skillet over medium heat. Add 1 tablespoon of butter and allow it to melt. Remove the pan from the heat.
Add the melted tablespoon of butter to the potatoes along with the salt, paprika, garlic powder, and thyme. Toss well.
Place the skillet back onto the heat and add 1 more tablespoon of butter and 1 tablespoon of olive oil. Let it melt, and then add the potatoes. Use a spatula to press the potatoes down firmly. Cook until golden brown on one side, about 6 minutes.
Place a baking sheet over the skillet and, in one motion, carefully invert so that the potatoes fall away from the pan and onto the baking sheet.
Add the final tablespoon of butter plus 1 tablespoon of olive oil to the skillet. Let melt, then slide potatoes back into the pan so that the uncooked side is facing down.
Use a spatula to press down and cook until golden brown, about 4 minutes. Slide onto a cutting board, cool for 5 minutes, then cut into wedges. Serve with chives scattered on top.
Adam and Joanne's Tips
- The nutrition facts provided below are estimates.