Ingredients
- 4 1/2 cups shredded, peeled baking potato (about 2 pounds) (may use refrigerated)
- 3 ounces diced pancetta
- 1 large leek, halved lengthwise and thinly sliced (white and light green parts only)
- 3 tablespoons all-purpose flour
- 2 tablespoons sage, fresh, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 large egg
- 2 tablespoons olive oil
How to Make
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Step 1: Place the shredded potato on a double layer of cheesecloth. Gather the edges of the cheesecloth together; squeeze cheesecloth to extract excess moisture. Place the potato in a bowl.
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Step 2: Heat a large nonstick skillet over medium-high heat. Add the pancetta and cook 4 minutes or until lightly brand crisp.. Stir in the leek; cook 4 minutes or until tender. Add the pancetta mixture, flour, sage, salt, pepper, and egg to the potatoes. Stir well to combine.
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Step 3: Return the pan to medium-high heat. Add the oil and swirl to coat. Add the potato mixture to the pan, Flatten with spatula into an even layer. Cook 12 minutes or until bottom is golden brown. Place a large plate upside down on top of the pan; invert onto plate. Carefully slide the potato cake into the pan, browned side up; cook 10 minutes or until golden brown.
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Step 4: Place the potato cake on a cutting board; cool slightly and cut into 6 wedges.
We hope you enjoy this recipe!
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