Under 30 Minutes
Crisp wedges of a potato pancake make for a pleasant break from routine side dishes.
- 1 bag (16 ounces) frozen hash brown potatoes, thawed
- 1 tablespoon chopped fresh chives or scallions
- Coarse salt and ground pepper
- 3 tablespoons olive oil
Place potatoes between paper towels; press to remove excess moisture. Transfer potatoes and chives to a medium bowl. Season with salt and pepper, and toss to combine.
In a medium nonstick skillet, heat oil over medium. Add potato mixture; press with a heatproof spatula to flatten and form into one even pancake. Cook until underside is golden brown, 10 to 15 minutes. Slide pancake onto a plate; invert onto a second plate. Slide pancake (browned side up) back into skillet. Continue to cook until underside is golden brown, 10 to 15 minutes more. Slice into wedges before serving.
SourceEveryday Food, October 2008