Giant Potato Pancake
Published: August 23, 2013
- Yield: 8 Servings
- Prep: 15 mins
- Cook: 30 mins
- Ready In: 45 mins
Great as an appetizer, breakfast for dinner or Sunday brunch, this Giant Potato Pancake can serve as your blank canvas for any meal. Slice up the pancake and top with your favorite cheeses, jams and herbs or cut into quarters and serve on a bed of greens with a fried egg.
- 2 large Dakota Diamond Russet potatoes
- 3 tablespoons olive oil
- 2 eggs
- 1/4 cup Parmesan cheese shredded
- 2 tablespoons green onion minced
- 1 tablespoon dill chopped
- 1/4 teaspoon freshly ground pepper
- Peel potatoes and shred on a coarse grater. Place shreds in a thin tea towel and twist to wring out the liquid.
- Preheat oven to 425 degrees F. Place a well-seasoned, 12-inch cast-iron skillet over high heat and add the oil
- In a large bowl, whisk together the eggs, Parmesan cheese, green onions, dill, and black pepper. Add potatoes and stir to incorporate.
- When the oil is shimmering, add all the potato pancake batter. Using a heatproof spatula, tease it out into an even layer while leaving the top a little bit lumpy.
- Cook on the stovetop for 5 to 6 minutes, until the bottom is starting to brown and set.
- Transfer the skillet to the preheated oven and bake for 8 to 10 minutes.
- When the pancake seems cooked through, switch to the broiler and cook until the top is quite brown and crunchy.
- Remove pancake from the oven and let cool in the skillet for a few minutes. Once it’s no longer piping hot, slide it onto a cutting board, cut into wedges and serve.
- Course: Appetizer