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Sunday, March 20, 2011

Parmesan Potato Pancake

He makes the best faces...bless his heart.I love that face :)
If it weren't for this krazy man and the krazy kool food processor in his hand we wouldn't have enjoyed the goodness with in the Parmesan Potato Pancake.Crispy,crusty hash-browny savory goodness that was this potato pancake.

The theme this week over at iheartcookingclubs was the loyal,dependable (mostly,starch can be a tricky little devil sometimes) potato.It was spud week this week.I chose the recipe for a Parmesan Potato Pancake. And what a great,savory,parmesany choice it was.I will forever make this recipe and enjoy every little bite along the way.I love finding recipes like this one! Hooray.
So if you follow that link to the Food Network site you will notice the recipe calls for fresh basil. Again I say HA! fresh basil hasn't made its appearance just yet,well there may be seedlings at nurseries around town,but not nearly enough for a 1/2 cup chopped fresh basil. Sooooo what's a girl to do...well I went to the herb that is as dependable as the potato and kicks it with me all year round: rosemary! What a perfect substitution for this dish and it sang a fine duet with the parmesan cheese.
The short of the long is this: Brown some chopped onions in a large non-stick skillet,remove the onions to a large mixing bowl. While the onions are browning,peel and shred (preferably in a food processor,but if not I've fought it with the box grater before too,watch those fingertips!) the potatoes and then mix in with the onions. Add in some salt,pepper,the herb of choice ( I think basil,thyme, or rosemary or even if you don't have fresh herbs ,any of those three would work just as well as fresh.) and the grated fresh parmesan cheese.The cheese being fresh makes this recipe,it melts into a velvety,cheesy web within the potatoes. Toss to mix well.
Heat up some olive oil in that SAME large nonstick skillet that you cooked the onions in,no need in wasting the onion deliciousness in the pan. Carefully pour the potato mixture into the pan,gently press the mixture into a flat disc and begin to brown. Brown one side of the pancake for oh say 12-15 minutes.My stovetop is electric and stays hot for a bit,so it only took my pancake 8-9 minutes. Whatever stovetop.
 
Then check the bottom side of the pancake if its golden brown,carefully invert the pancake onto a plate and gently let it drop onto the plate. Then slide the pancake,not cooked side down back into the same pan. You might need to add more oil cook for a bit longer to get that side golden brown as well.
When it's done get the same plate back out,do the same inverting motion and break out the gravy.Oh wait I haven't told you about the gravy. Yeah scroll back up to the picture with the brisket and potato pancake,yeah that gravy. Onion gravy that has cooked all day...I'm sorry I digress. More to come on the gravy later.
This was a treat of potato and I will be making this again soon.I think it would darn fine for breakfast too. Maybe some scrambled eggs,breakfast sausage and a big ol' wedge of this Parmesan Potato Pancake and oooh it's dreamy. Enjoy!
Parmesan Potato Pancake
adapted from Giada de Laurentiis
featured in her cookbook Giada's Kitchen,New Italian Favorites
Ingredients:
2 TBL olive oil,plus 1-2 TBL for frying
1 medium onion,chopped
1 garlic clove,minced
1 tsp salt
1/2 tsp freshly ground black pepper
2 lbs Yukon Gold potatoes,peeled
1 cup freshly grated Parmesan cheese
1/2 cup chopped fresh basil leaves
**I used about 2 TBL minced fresh rosemary and that was just the right amount***
Directions:
1. Warm 2TBl of olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook until translucent,about 4 minutes. Add the garlic and cook until tender and fragrant about another 2 minutes. Season with salt and pepper and transfer to a large mixing bowl and set aside.
2. Meanwhile grate the potatoes in a food processor using the grating blade. Dump the grated potatoes onto a clean kitchen towel and squeeze out all the excess moisture you can. Add the potatoes into the mixing bowl with the onion mixture along with the Parmesan and the basil. Stir to combine and season a little more with salt and pepper.
3.Warm 1 TBL of the remaining oil over high heat in the same pan you cooked the onions. When the pan is hot but not smoking add the potato mixture. Using a spatula press down the mixture firmly and evenly into the pan. Reduce the heat to medium and cook until the bottom is golden brown and it can move around in the pan 12-15 minutes. Invert the pancake onto a plate and then gently slide the uncooked side back into the same pan. Reduce the heat if the pancake seems to be cooking to fast in places.You might need to add more oil before sliding the pancake back into the pan. Cook the underside for another 12-15 minutes until it is golden brown and the pancake is cooked through. Invert the pancake once more onto the same plate and cute into wedges and serve.

5 comments:

  1. An excellent pick--I have been wanting to make this one. It looks especially delicious with that brisket and the onion gravy. Yum! ;-)

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  2. OH, my goodness! That golden crust...my mouth is soooo watering. That sounds like an amazing meal :D

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  3. Can't decide what looks better......your hubby or the potato pancake...!

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  4. This looks amazing, and wath a good substitution. Rosemary/potato and parmesan make a lovely combination:)

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  5. Yeah the rosemary just seemed like a natural substitution.
    Aunt Olivia-That husband of mine is a trip and he was just as excited to use the shiny food processor as much as I was.Love that man!

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