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.
Equipment
- Oven
Ingredients
- 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
Instructions
- 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.
Notes
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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