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Grated Potato Pancakes

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    It is important to wring all excess moisture from potatoes to ensure a crisp pancake. If you are uncomfortable flipping the pancake, you may invert it onto a plate, and slide it back into the pan after adding the remaining oil.
    Martha Stewart Living, May 2001
    • Yield Serves 4
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    Ingredients

    • 2 Idaho potatoes (about 1 1/4 pounds)
    • 2 teaspoons canola oil
    • Coarse salt and freshly ground pepper

    Directions

    1. Peel potatoes, and grate on the large holes of a box grater. Place grated potatoes in a clean kitchen towel, and squeeze tightly, removing all excess moisture.
    2. Heat a 10-inch nonstick skillet over medium-high heat, and add 1 teaspoon canola oil. When very hot, add grated potatoes, and season with salt and pepper. Use a spatula to press potatoes into a flat, round shape. Reduce heat to medium, and cook, shaking pan periodically, until pancake is nicely browned, 5 to 7 minutes. Flip pancake, and add remaining teaspoon of oil, drizzling around the edges of pancake. Gently swirl pan to distribute oil. Season again with salt and pepper. Continue cooking until golden brown and crisp on both sides, 5 to 7 minutes more.
    3. Transfer to a cutting board; cut into wedges. Serve immediately.

    Recipe Reviews

    • fatchay
      4 Dec, 2007

      I had been making this recipe for years, but misplaced the cut out recipe in a cookbook that I rarely used. I just rediscovered it and made it tonight. Such simple ingredients, so easy, SO good. I finish it off in the broiler for 3 minutes. Perfect in a cast iron skillet. Times are right on. Great with a simple steak.

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