Potato Hash Pancake
Ingredients
- A large pan (I used a cast iron pan)*
- 4 packed cups shredded raw potato (from 2 large potatoes--I used the yukon gold variety)
- 1/2 tbsp salt
- 2 1/2 tbsp canola oil or neutral cooking oil of choice
- Optional
- Marinara sauce, for dipping (recipe below)
- Fresh basil, for garnishing
Preparation
Wash the whole potatoes well
Shred them, along with the skin, then season with salt
No need to wash the shredded potatoes
Squeeze out any excess liquid from the potatoes
In a cast iron skillet or pan, heat 3 tbsp of oil
Once hot, add in the shredded potatoes
Spread out evenly and press down to compress it well
The thickness of your pancake will depend on the size of your pan
I used this cast iron pan
Leave to cook over medium heat for 9-10 minutes or until golden brown and crisp
Don't rush the cooking process since you also need the potatoes to cook through and release their starches
Note: by cooking it on really high heat, you risk having a really crisp outside but raw inside
Using a spatula, make sure the edges and bottom have not stuck to the pan
If they have, carefully separate the pancake from the pan using the flat spatula
Before flipping it, place a plate on top of the pancake
Hold the plate and flip the pan over
This may require the help of another person especially if you’re using a heavy cast iron pan!
Cook the other side until golden brown and crisp
Slice up and enjoy with your favourite marinara sauce or as is!
