Yields 4 pancakes
Roasting Oven Environment
- 1 egg
- 1 tablespoon shallot, minced
- 1 tablespoon flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 clove garlic, grated on micro plane
- 1 russet potato, about 13 ounces
- 1/4 cup olive oil
Whisk egg in a medium bowl. Add the shallot, flour, salt, pepper and garlic, whisk to combine.
Place a large sauté pan in oven to heat for 5 minutes.
Peel and grate potato. Immediately add to bowl with the egg mixture, stir to combine.
Remove pan from the oven, add the oil and heat for another 1 minute.
When the oil is hot, drop potato mixture by the scant 1/3 cup and press down with the spatula to flatten.
Cook undisturbed for about 5 minutes or until the underside is very brown.
Carefully turn it over and cook for another 3 to 4 minutes or until browned and cook through.
Remove to a plate covered with a paper towel and allow to drain.
Serve while warm.