Ingredients for Jumbo Skillet Potato Pancake
- Potatoes
- 2 tablespoons chopped green onions
- 2 large eggs
- Fresh Parsley
- 1 clove minced garlic
- Seasoning Salt
- 1/2 teaspoon black pepper
- Cayenne Pepper
- 4 tablespoons butter
- 2 tablespoons olive oil
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How to Make Jumbo Skillet Potato Pancake
- In a large bowl, combine 3 cups shredded potatoes, 2 tablespoons chopped green onions, 2 large eggs, 1/4 cup chopped fresh parsley, 1 clove minced garlic, 1 teaspoon seasoned salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper (optional). Mix well.
- Heat 2 tablespoons butter and 1 tablespoon olive oil in a large (12-inch) oven-safe skillet over medium heat until butter is melted and foaming.
- Spread the potato mixture evenly in the hot skillet using the back of a large spoon. Make it about 1 inch thick.
- Cook over medium-high heat for 2-3 minutes, until the bottom is golden brown and crispy.
- Reduce heat to medium-low. Cook for another 6-7 minutes, or until the potato mixture is set and firm on one side.
- Carefully place the skillet in a preheated oven at 375°F (190°C). Bake for 10-15 minutes, or until the pancake is cooked through and golden brown on top.
- Remove from oven. Using two spatulas, carefully slide the pancake onto a serving plate.
- Season the top with freshly ground black pepper to taste.
- Serve immediately. Enjoy hot!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
12g
Fat
65g
Carbs
18g
