Kittencal's Potato Pancake Bake Recipe

"This is like one big potato pancake!… make as crispy as you like by adjusting the baking time, to save time shred the potatoes then leave refrigerated covered in cold water for up to 3 days, if you prefer a softer fluffier texture then add in one more egg and 1 teaspoon baking powder, I like to heat the pan and oil so that the mixture starts to bake in the pan immediately making a it crispier you could of coarse skip this step and just spread the mixture into a cold pan however I do suggest to heat the pan with the oil first This makes a great change from mashed potatoes it’s wonderful served along side of a pork or beef roast and gravy. Prep times does not include shredded the potatoes"

Original is 8 servings

Metric US

I've Tried It

Ingredients

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3 1/2 pounds potatoes (7 large, peeled and coarsely shredded)
6 tablespoons oil (vegetable oil, divided)
1 medium yellow onion, finely chopped
1/4 cup all-purpose flour

2 large eggs (lightly beaten)
1 teaspoons salt (to taste, I use seasoned salt)
1 teaspoons fresh ground black pepper, or to taste (I use lots of pepper!)

Nutritional

Serving Size: 1 (241.3 g)
Calories 266.9
Total Fat - 11.7 g
Saturated Fat - 1.9 g
Cholesterol - 52.1 mg
Sodium - 343.2 mg
Total Carbohydrate - 35.7 g
Dietary Fiber - 5.2 g
Sugars - 2.9 g
Protein - 5.7 g
Calcium - 31 mg
Iron - 1.4 mg
Vitamin C - 19.1 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 400 degrees F. Set oven rack to lowest position. Grease a 13 x 9-inch baking dish.

Step 2

Drain the shredded potatoes well in a colander then using you hands squeeze out as much water as possible. Transfer to a large bowl; add in 3 tablespoons oil, chopped onion, flour, eggs, salt and black pepper; mix to combine, then taste a little of the potato mixture and if needed add in more salt.

Step 3

Pour 3 tablespoons of oil in the baking dish then place in the oven to heat the oil and baking dish for about 6-8 minutes.

Step 4

Carefully remove the baking dish then slowly pour in the potato mixture into the baking dish over the hot oil spreading with a spoon and spooning any oil that has accumulated in the corners over the top of the potato mixture.