Parmesan Potato Pancake

Name: Parmesan Potato Pancake
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Jewish
Ingredients: 1 teaspoons freshly ground black pepper; 118 milliliters chopped fresh basil leaves; 1 clove garlic, minced; 2 Tbsps olive oil, plus 1 tablespoon; 1 onion, chopped; 237 milliliters grated Parmesan; 1 teaspoon salt; 907 grams Yukon gold potatoes, peeled

The recipe Parmesan Potato Pancake is ready in approximately 55 minutes and is definitely a super gluten free option for lovers of Jewish food. This recipe serves 4. One portion of this dish contains about 15g of protein, 14g of fat, and a total of 305 calories. It can be enjoyed any time, but it is especially good for Hanukkah. It works well as a main course. Head to the store and pick up pepper, olive oil, salt, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Watch how to make this recipe.

Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onions and cook until translucent, about 4 minutes.

Ingredients you will need

Onion

Add the garlic and cook until tender and fragrant, about another 2 minutes. Season the onion mixture with salt and pepper.

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Salt And Pepper

Garlic

Onion

Transfer the onion mixture to a large bowl and set aside. Reserve the pan.

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Onion

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Bowl

Frying 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.

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Potato

Water

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Food Processor

Kitchen Towels

Add the potatoes to the bowl with the onion mixture.

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Potato

Onion

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Bowl

Add the Parmesan and the basil. Stir to combine and season with additional salt and pepper, to taste.

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Salt And Pepper

Parmesan

Basil

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.

Ingredients you will need

Olive Oil

Onion

Potato

Equipment you will use

Spatula

Frying Pan

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.

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Frying Pan