This Swiss potato pancake makes a flavourful supper or brunch dish.
- Portion size 6 servings
- 4 potatoes unpeeled
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon salt
- 1 pinch dried thyme
- 1 pinch pepper
- 2 tablespoons butter
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.
Nutritional facts Per serving, about:
- Protein 2 g
- Calories 115.0
- Total carbohydrate 18 g