3-Ingredient Potato Hash Pancake
Ingredients
- 4 packed cups shredded raw potato
- 1/2 tbsp salt
- 2 1/2 tbsp canola oil or neutral cooking oil of choice
- fresh basil
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
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
Cook the other side until golden brown and crisp
