Easy Potato Pancakes
- PREP 10min
- COOK 10min
- TOTAL 20min
This perfectly spiced potato pancake is perfect for breakfast or brunch. Serve it just as you would hash browns, alongside eggs and bacon, or make it the main event. We love topping warm wedges with a small scoop of ricotta and fresh cherry tomatoes. You can also go in a more savory direction with thinly sliced red onions, capers, smoked salmon, and a spoonful of crème fraîche or sour cream.
You Will Need
1 pound Yukon Gold or Russet potatoes (450g)
¾ teaspoon fine sea salt
1 teaspoon sweet paprika
½ teaspoon garlic powder
½ teaspoon dried thyme
3 tablespoons butter (42g)
2 tablespoons olive oil
1 tablespoon chopped chives
Directions
1Prepare the potatoes: Peel the potatoes and grate them using the large holes on a box grater. Transfer the grated potatoes to a clean dish towel and squeeze out as much moisture as you can. Add the potatoes to a large bowl.
2Melt butter: Heat a 10-inch nonstick skillet over medium heat. Add 1 tablespoon of butter and let it melt. Remove the skillet from the heat and pour the melted butter over the potatoes.
3Make pancake: Add the salt, paprika, garlic powder, and thyme to the buttery potatoes, then toss well to coat.
4Cook the first side: Return the skillet to medium heat and add 1 tablespoon of butter and 1 tablespoon of olive oil. Once melted, add the potatoes and use a spatula to press them firmly into an even layer. Cook until the bottom is golden brown, about 6 minutes.
5Flip the pancake: Place a baking sheet over the skillet and carefully invert the pan so the potato pancake releases onto the sheet. Add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet. When melted, slide the pancake back into the pan, uncooked side down. Press lightly with a spatula and cook until the second side is golden brown, about 4 minutes.
6Serve: Transfer to a cutting board, let cool for 5 minutes, then cut into wedges. Scatter chives over the top for serving.
Adam and Joanne's Tips
- Storing: This is best served right away, but leftovers keep well. Store cooled wedges in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a 375°F oven until warmed through and crisp again. Avoid microwaving them (they lose all the crispy texture).
- The nutrition facts provided below are estimates.