| Level: | Intermediate |
| Total: | 55 min |
| Prep: | 20 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil, plus 1 tablespoon
- 1 onion, chopped
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 pounds Yukon gold potatoes, peeled
- 1 cup grated Parmesan
- 1/2 cup chopped fresh basil leaves
Instructions
- Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until tender and fragrant, about another 2 minutes. Season the onion mixture with salt and pepper. Transfer the onion mixture to a large bowl and set aside. Reserve the pan.
- Meanwhile, grate the potatoes in a food processor using the grating attachment blade. Use a kitchen towel to help squeeze out the water from the grated potatoes. Add the potatoes to the bowl with the onion mixture. Add the Parmesan and the basil. Stir to combine and season with additional salt and pepper, to taste.
- Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot, but not smoking add the potato mixture. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice, and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 425 |
| Total Fat | 20 g |
| Saturated Fat | 8 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 18 g |
| Cholesterol | 25 mg |
| Sodium | 719 mg |
Reviews
Not enough to bind them together; Just fell apart. Needed some flour maybe?
This was good and a different way to serve hash browns, but other than that, nothing really unique here over hash browns that don’t require making sure they’re cooking without burning and trying to not burn yourself using a platter to flip your hash browns.
I would not make again. The texture inside is goopy and the taste is quite odd.
Our kids love this one.
Amazing! Beyond amazing! I had some crumbled bacon and shredded cheddar left over from my cauliflower crust grilled cheese and threw that in with the potato mixture. I was just making it for me with the one red potato I had left. It couldn’t have been more perfect… and pretty too! Flipped over easily to brown the other side. Served it with a fried egg on top and turkey bacon.
I made this recipe using frozen shredded hash browns – the package was a 24oz bag and it was perfect. I used a cookie sheet to help flip the pancake over and it worked very easily.
Fourth time making this. Easy and very tasty, my daughter loves it. Just make sure it is cooked through.
I made this recipe with half potatoes and half zucchini and it was delicious!!!!
I recently made this dish for my family and we all LOVED IT! It was a little tricky flipping it…my husband helped and we actually slid it out onto a cutting board and then flipped it over to avoid putting the uncooked side of the potato pancake on the board. It worked really well and man was it delicious. I am a huge basil lover so I really enjoyed the basil in here!
Love this recipe. So easy. I never add the basil leaves. Im just not a huge fan of basil. But I have made this a few times and it always does turn out so good.