One trick to achieving a crisp potato pancake is to squeeze as much liquid out of the potatoes as you can before cooking. Also, fight the urge to check on the potatoes. The less you touch them, the more golden brown they’ll be.
- 1 lb. potatoes, scrubbed and grated (you can peel them if you like)
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp garlic powder
- pinch cayenne
- 1 Tbsp butter*
- 1 Tbsp olive oil
- chives, for garnish (optional)
- Using a kitchen cloth or a stack of paper towels, squeeze as much water out of the potatoes as you can. Add potato shreds to a medium bowl and toss with salt, paprika, garlic powder, and cayenne. Toss to be sure all the potato strands are well coated with the seasoning mix.
- Heat a 10″ pan over medium heat. Melt butter and olive oil in the pan and add the potato mixture. Toss the potatoes with the butter/olive oil, then using a spatula, pat the potato mixture down as much as you can to make it quite compact.
- Do not disturb potatoes as they cook over medium heat 5-7 minutes. Check under one corner and, if golden, flip the potato pancake over. If any sections come apart, pat them together again with your spatula. Cook 5-7 minutes longer, or until golden brown. Serve with a sprinkle of chives.
- *If you’re nervous to flip the potatoes in the pan, you can place an upside-down cookie sheet over the top of the saute pan and, in one motion, flip the potatoes out onto the cookie sheet. Then, simply slide the pancake back into the pan.
*For dairy-free version, use 2T olive oil instead of 1T butter + 1T olive oil. Also, serve it with something besides ricotta 🙂