Shelly's Recipe

ULTIMATE POTATO PANCAKE

Category: Potatoes

2 pounds Yukon Gold potatoes, peeled
3 large eggs, lightly beaten
6 tbsp chopped fresh chives
Salt and ground black pepper to taste
4 tbsp extra-virgin olive oil

Grate the potatoes. Scoop up about one-fourth at a time with your hands and squeeze out the excess liquid. Put the drained potatoes in a mixing bowl and add the eggs, chives, salt, and pepper, making sure that everything is very well blended.

Heat about 1 tbsp of the olive oil in a 10-inch, non-stick saute pan over high heat. Place 1/4 of the potato mixture in the middle of the pan and, with a spatula, spread the pancake out as thinly as possible until it covers the surface of the pan.

Reduce the heat to medium-low. Cook the pancake until the bottom browns, about 5 minutes. Place a plate that is just slightly larger than the pan over the top. Flip the pan over so that the pancake drops onto the plate, then slide the pancake back into the pan. (The brown side is now facing up.)

Cook for about 4 more minutes, until the underside is browned. Flip the pancake over and onto a plate. Keep warm in a low oven as you cook the others. Repeat these steps for the remaining pancakes, starting with 1 tbsp of oil for each one. Serve plain or with apple sauce.