Potato Onion Pancake
It's like rösti but more aromatic and nuanced. The secret? Salty Parmesan contrasts with sweet onion in this potato onion pancake. So good with battered fried chicken.
- 1 kilogram potatoes peeled and coarsely grated
- 2 large eggs beaten
- 2 yellow onions peeled and grated
- 2 tablespoons all-purpose flour
- 4 stalks cilantro leaves only, plus more to garnish (see notes after the recipe)
- ¼ cup grated Parmesan
- 1 ½ teaspoons salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil
- yogurt to serve
- Rinse the grated potatoes and squeeze out as much water as you can.
- Finely chop the cilantro.
- In a bowl, mix together the potatoes, eggs, onions, flour, chopped cilantro and Parmesan with salt and pepper.
- Preheat the oven to 420F with both top and bottom heat on.
- Coat the bottom of an oven-proof frying pan with olive oil and heat.
- Spread the potato mixture in the hot oil and smooth the surface with a spatula.
- Cook the potato pancake over medium heat, covered loosely, until the edges are just starting to brown, about 10 to 15 minutes.
- Transfer the pan to the preheated oven and continue cooking the potato onion pancake for another 20 to 25 minutes or until the top is nicely browned.
- Loosen the potato onion pancake from the pan and slide to a serving plate.
- Cut into wedges and serve with dollops of yogurt and whole cilantro leaves.
If you’re not a cilantro fan, use parsley or scallions instead. Adapted from a recipe in Now You’re Cookin’ Potatoes, 2002 Rebo International b.v., Lisse, The Netherlands
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