Hash Brown Pancake
A classic hash brown shaped in a 10" circular for a fun presentation.
Yield: 6
Calories: 226kcal
Materials
- 2 lb. russet potatoes (or white or Yukon Gold)
- 1/4 red onion, finely chopped
- 2 tsp. fresh thyme, chopped (plus extra for garnish)
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 3 Tbsp. olive oil
- 2 Tbsp. butter (salted or unsalted)
- Optional garnish: fresh chopped parsley or thyme
Instructions
- Peel the potatoes, then shred the potatoes on the large holes on your grater. Place potatoes into a sieve and rinse with cold water for about 1 minute, or until water drains clear.
- Fold shredded potatoes in a clean, dry towel and press to remove excess moisture. Place potatoes into a large bowl with the onions, thyme, salt, and pepper. Stir to coat evenly.
- Heat olive oil in 10" saute pan over medium-high heat. Add potato mixture to pan in even layer, then press down with a flat spatula to compress and crowd the ingredients together. Do not disturb while cooking.
- Cook until bottom is crispy and golden brown, about 15 minutes. Check for doneness by gently lifting an edge.
- To flip, place a flat surfaced pan or cutting board over the pan and carefully flip potatoes onto the board. The potatoes will be browned side up on the board. Return pan to stove and melt the butter. Slide potatoes back into pan to cook the bottom side, about 10 minutes.
- Carefully slide hash brown pancake onto serving platter and cut as a pie or pizza. Sprinkle optional garnish over top: chopped fresh parsley or thyme. Enjoy!
Nutrition
Calories: 226kcal | Carbohydrates: 29g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 677mg | Potassium: 659mg | Fiber: 2g | Sugar: 1g | Vitamin A: 207IU | Vitamin C: 12mg | Calcium: 33mg | Iron: 2mg