Herbed R?
This Swiss potato pancake makes a flavourful supper or brunch dish.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 115 |
| prot | 2 g |
| fat | 4 g |
| carb | 18 g |
Suggested Recipes
-
4 potatoes, unpeeled
1 tbsp (15 mL) chopped fresh parsley
1/4 tsp (1 mL) salt
Pinch each dried thyme and pepper
2 tbsp (25 mL) butter
Preparation:
In saucepan of boiling salted water, cook potatoes for 15 minutes. Drain and rinse in cold water; drain again and refrigerate for at least 4 hours or overnight.
Peel and grate potatoes coarsely. In large bowl, toss with parsley, salt, thyme and pepper. In 7-inch (18 cm) nonstick skillet, melt half of the butter over medium heat; spread potato mixture evenly over pan, pressing firmly. Cook for 10 minutes or until edges are golden. Invert large plate over skillet; flip pancake onto plate. Add remaining butter to skillet; slide pancake back, uncooked side down. Cook for 10 minutes or until golden on bottom. Cut into wedges; serve immediately.
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