Crispy Potato PanCake

Friday, 7 March 2014

I remember in my college kitchen. I think it was because my roommates and I had bought a ginormous sack of potatoes  and we didn’t know what to do with them all. We must have wanted Mr. Potato Head to have some buddies to hang out with. So lets play with Mr. Potato Head San

1 large potato
2 green onion
1/2 tsp. Salt
1/4 tsp. Black Pepper
Butter for cooking

1.  Grab a peeler and remove the potato skin.

2.  The potato will have a little dirt on it, so go ahead and rinse it under water.

3.  Grab a grater or a box grater. Grate the potatoes on the large holes of the grater.

4.  Chop some green onion or you can use simple white onion also but I prefer green one.

5.  Mix together the potato,onion,salt and black pepper in a bowl.  If you let the grated potatoes sit out too long, they start to oxidize and turn a little ugly, so work quickly.

6.  Heat up a nonstick skillet over medium-high heat and add olive oil and a pat of butter.

7.  Grab a handful of potato mixture and plop it into the pan.Use a spatula to spread it out into a pancake shape. Press down to compress the ingredients. Allow the bottom to brown for about 2 minutes.

8.  Drizzle in a little bit of water… the potatoes will cook quicker if they have some steamy action.

9.  After you add water, cover the pan with a lid or aluminum foil. Allow the bottom to brown and crisp up for about 5 minutes.After the bottom has browned, loosen the pancake from the pan with a spatula.

10.  Now slide the pancake onto a plate whose diameter is larger than the pan.We’ve gotta cook the top side, so let’s fliperoo the pancake.Place the pan upside down over the plate…. and place one hand under the plate.

Note: You can also form smaller potato cakes by making small mounds of potato on the pan. Follow cooking directions above.


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