Perfect Side: Simple Potato Pancake

As a kid, my mom used to make potato pancakes when we had leftover potatoes. I adore them- but they are not exactly easy to make for a big crowd since you need to cook them last minute. Here's a way you can serve a party sized potato pancake for brunch or as a side dish on those nights when you make breakfast for supper. Easy, crispy and versatile, this recipe will be one of your new go-to favorites. My mom used to heat up apple sauce and serve with our potato pancakes with a dollop of sour cream and a sprinkle of chives. Mine has an Italian flair with rosemary and a drizzle of olive oil.

POTATO PANCAKE

2 T olive oil

2 T butter

2 large potatoes, grated

1 T. fresh thyme and rosemary, minced

Kosher salt & pepper to taste

Using the largest holes on a box grater, grate the potato. Toss with the salt, pepper, and herbs. Work quickly so the potatoes do not turn brown. Use a non-stick pan or a cast iron skillet. Heat the olive oil and the butter in the pan over medium heat until the butter is melted. Press the potatoes into the pan and press down, using another pan or skillet. Let the potatoes cook without touching them so that a crispy crust forms. Take a peek after 10 minutes and if it has that gorgeous crust, go ahead and flip the potato cake.

The easiest way to flip the potato cake is to use a plate or another pan and slide it out, then flip it into the original pan. Cook until this side is browned- about 7-8 more minutes. Serve hot with a drizzle of olive oil and garnish with more herbs if you like. I've even dusted the pancake with grated cheese and put it under the broiler to brown it just before serving. A dollop of sour cream is also delicious.

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