At a Glance
- Potato Type: Russet
- Prep Method: Baked
- Cuisine: Irish
- Yield: 8
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: Food in Jars
This recipe, courtesy of Food in Jars, was part of the Amazing Appetizers Culinary Challenge at Eat, Write, Retreat.
Ingredients
- 2 large Russet potatoes
- 3 tablespoons olive oil
- 2 eggs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons minced green onions
- 1 tablespoon chopped dill
- 1/4 teaspoon freshly ground pepper
Preparation
Peel potatoes and shred on a coarse grater. Place shreds in a thin tea towel and twist to wring out the liquid.
Preheat oven to 425 degrees F. Place a well-seasoned, 12-inch cast-iron skillet over high heat and add the oil.
In a large bowl, whisk together the eggs, Parmesan cheese, green onions, dill, and black pepper. Add potatoes and stir to incorporate.
When the oil is shimmering, add all the potato pancake batter. Using a heatproof spatula, tease it out into an even layer while leaving the top a little bit lumpy.
Cook on the stovetop for 5 to 6 minutes, until the bottom is starting to brown and set.
Transfer the skillet to the preheated oven and bake for 8 to 10 minutes.
When the pancake seems cooked through, switch to the broiler and cook until the top is quite brown and crunchy.
Remove pancake from the oven and let cool in the skillet for a few minutes. Once it’s no longer piping hot, slide it onto a cutting board, cut into wedges and serve.
Calories: 148 Fat: 7g Cholesterol: 55mg Sodium: 70mg Vitamin C: 31% Carbohydrates: 17g Fiber: 2g Protein: 5g Potassium: 525mg
