Recipe: Parmesan Basil Potato Pancake
- 3 tablespoons olive oil- divided
- 2 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 pounds Yukon gold potatoes, peeled
- 1 cup grated Parmigiano-Reggiano
- 1/2 cup chopped fresh basil
Peel the 2lbs of Yukon potatoes and rinse them. Using a large cheese grater, grate the potatoes the size of hash browns and set aside. Place a kitchen towel in a colander and transfer the grated potatoes onto the kitchen towel. Use the kitchen towel to ring and squeeze out the water from the grated potatoes. It is important to remove all the liquid so the potatoes will brown quickly and cook evenly. Once the liquid has been extracted transfer the dried potatoes to a large mixing bowl.
In a large nonstick skillet heat only 2 tablespoons of olive oil over medium high heat. Add the chopped onions and cook until translucent and fragrant; this will take about 6-8 minutes. Add the minced garlic and cook until tender this will only take 30 seconds to another minute. Season the onions and garlic with the salt and pepper and transfer the onion mixture to the same bowl with the potatoes and reserve the skillet pan. Add the grated Parmigiano-Reggiano and the chopped basil to the bowl with the onions, garlic and potatoes and mix well to combine all the ingredients.
Using the same skillet warm the remaining tablespoon of olive oil over high heat. When the pan is hot add the potato/onion/cheese mixture to the skillet and by using a spatula press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook until the bottom is golden brown and the pancake can move in the pan, about 10 to12 minutes. When the bottom is golden brown, use a plate to invert the potato mixture and place it back into the skillet to cook the topside. Use the spatula to reform the edges if needed by firmly pressing the mixture back into the shape of the skillet. Turn the heat on the pan back up to medium-high and cook for another 8-10 minutes so both sides are golden brown. Remove from the heat and transfer to a serving plate. Allow the pancake to cool for 3-5 minutes and serve with sour cream
Recipe adapted from Giada de Laurentiis http://www.giadadelaurentiis.com/
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Recipe by yumm yumm yumm.
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