Potato Pancake

by Mugnaini on April 23, 2013 in Vegetables

Yields 4 pancakes
Roasting Oven Environment

Ingredients

  • 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

Preparation

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.

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