Potato and Leek Pancake

Recipe by Chef Kate
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grate potatoes into mixing bowl and cover with water.
  • Melt 1 tablespoon butter in medium skillet. Add leeks and cook stirring until softened but not browned, 5 to 7 minutes.
  • Season with salt and pepper and set aside. Drain potatoes and dry them well in kitchen towel.
  • In skillet, heat 1 1/2 tablespoons of olive oil and 1 tablespoon butter.
  • When the butter/oil is hot, spread half the potates in the pan and press down with a wooden spoon.
  • Sprinkle with salt, pepper, nutmeg and half the thyme.
  • Over potato layer, spread leeks in a thin layer and sprinkle with flour.
  • Cover that with the rest of the potato mixture and press down.
  • Sprinkle with salt, pepper, nutmeg and remaining thyme.
  • Cook for 8-10 minutes on one side, then carefully slide pancake out onto plate. Invert plate and put uncooked side down in skillet.
  • Saute for another 8-10 minutes or until very crusty.
  • Serve with sour cream or creme fraiche and garnish with thyme sprigs.
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