I've been craving a good potato pancake for awhile now, today my taste buds met their match! I love making potato pancakes out of leftover mashed potatoes but tonight I decided to go for an extra crunchy hash brown version. Don't skimp on the salt, potatoes need a lot of it.
- 16 oz shredded potatoes, fresh or thawed
- 2 garlic cloves, minced
- 1/4 cup chives, chopped
- 2 egg whites, lightly beaten
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F.
Lay the potatoes on a kitchen towel, bring the corners of the towels together and squeeze out the moisture. Place in a large bowl, add the garlic, chives, egg whites, salt, and pepper. Mix well until all ingredients are combined.
In a 12-inch skillet, heat the oil over medium heat. Add the potato mixture to the pan. Using a spatula, press the mixture evenly into the pan. Cook for 6 minutes or until the edge of the mixture just starts to brown. Place in the oven and bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
Allow pancake to cool for about 5 minutes. Slide the pancake out of the pan onto a cutting board and cut into wedges and arrange on a serving platter.
I used my new Le Cruset pot to reheat the the last bit of our buffalo chicken chili. We both loved this meal!