Skillet-Size Potato Pancake
No more frying individual latkes, Marisa McClellan’s Skillet-Size Potato Pancake uses less oil, and requires less attention — perfect to feed a crowd or to make a meal around.
Traditionally, latkes are served with sour cream and applesauce, and you’ll never go wrong with that combo. But other good toppings are ricotta and cherry preserves, slices of smoked salmon and slivers of preserved lemon, or a pile of baby greens, dressed with some of Marisa's Tomato Jam Vinaigrette.
Preheat oven to 425°.
Whisk together eggs, Parmesan, green onion, dill, salt, and pepper in a bowl.
Peel potatoes and shred them coarsely on a box grater. Place potatoes in a thin tea towel and twist tightly over the sink to wring out the liquid. (The potatoes will start to discolor, but it won’t impact the finished pancake.) Add potatoes to egg mixture; fold together until well combined.
Heat oil in a 12-inch ovenproof skillet over medium-high. Add potato mixture when oil is shimmering. Spread potato mixture into an even layer across the skillet, then use a fork to rough up the top (it will get brown and crunchy when it’s under the broiler.)
Cook pancake until bottom is starting to brown and pancake is beginning to set, 5–6 minutes. Transfer skillet to oven and bake until potatoes are fork-tender, 8–10 minutes. When pancake seems cooked through, switch to broiler setting and broil until top is golden brown and crunchy, 4–5 minutes more.
Remove pancake from oven and let cool, in skillet, for a few minutes. Once slightly cooled, run a spatula around the sides and under the bottom to loosen pancake; slide onto a cutting board. Cut pancake into wedges, and serve.
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 0%
Cholesterol 100mg 33%
Sodium 520mg 21%
Carbs 28g 9%
*Percent Daily Values are based on a 2,000 calorie diet.