Prep Time15 mins
Cook Time25 mins
Total Time40 mins
- A large pan (I used a cast iron pan)
4 packed cups shredded raw potato from 2 large potatoes, I used the yukon gold variety
1/2 tbsp salt
2 1/2 tbsp neutral oil
Optional, For Serving
Marinara sauce for dipping (recipe below)
Chopped fresh basil for garnishing
Homemade Marinara Sauce (makes roughly 2 cups)
1 can diced tomatoes (400 g)
3 tbsp tomato paste
2 tbsp coconut sugar or sugar of choice adjust according to desired sweetness
1 tsp salt or to taste
1 tsp dried basil
2 tbsp olive oil
Wash the whole potatoes well. Shred them, along with the skin (if desired), then season with salt. No need to wash the shredded potatoes. Allow to sit for 10 minutes.
Squeeze out any excess liquid from the potatoes.
In a cast iron skillet or pan, heat the oil over medium heat. Once hot, add in the shredded potatoes. Spread out evenly and press down to compress it well. The thickness of your pancake will depend on the size of your pan. I used a 10″ cast iron pan.
Leave to cook over medium heat for 10-15 minutes. You can also cover it especially if your pancake is quite thick. Leave to cook until the sides start to crisp up and the bottom turns into a nice golden brown. Don’t rush the cooking process since you also need the potatoes to cook through and release their starches.
(Note: By cooking it on really high heat, you risk having a really crisp outside but raw inside.)
Using a spatula, make sure the edges and bottom have not stuck to the pan. If they have, carefully separate the pancake from the pan using the flat spatula. You can also add some more oil and leave it to continue to crisp up.
Before flipping it, you place a plate on top of the pancake. Hold the plate and flip the pan over. This may require the help of another person especially if you’re using a heavy cast iron pan!
Cook the other side until golden brown and crisp.
Slice up and enjoy with your favourite marinara sauce or as is!
In a blender or food processor, quickly process everything until smooth. Feel free to adjust according to desired taste.
Feel free to get creative with the shapes you’d like for this! You can opt to create smaller pancakes too.
Make-ahead and reheating tip:
You can make this ahead and store in the refrigerator for up to 5 days. Reheat in the oven toaster for 5-6 minutes at 350F or pan-fry until crisp!
Serving: 1pancake | Calories: 670kcal | Carbohydrates: 26g | Protein: 6g | Fat: 64g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 43g | Trans Fat: 1g | Sodium: 6234mg | Potassium: 1283mg | Fiber: 6g | Sugar: 15g | Vitamin A: 1208IU | Vitamin C: 49mg | Calcium: 168mg | Iron: 6mg