This lightly spiced potato pancake would be perfect for breakfast or brunch. You will need to peel and grate 1 pound of potatoes for this. We love to serve a wedge of the potato pancake with eggs or bacon, but also serve them as the main event with a small scoop of ricotta cheese and fresh cherry tomatoes. Thinly sliced red onions, capers, smoked salmon and creme fraiche or sour cream would be delicious, too.
1 pound potatoes (5 to 6 medium)
3/4 teaspoon sea salt
1 teaspoon sweet paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon chopped chives
Peel then use a box grater to coarsely grate the potatoes. Add them to a clean dishcloth and squeeze dry. Transfer potatoes to a clean, large bowl.
Heat a 10-inch nonstick skillet over medium heat for one minute.
Meanwhile, add the salt, paprika, garlic powder, and thyme to potatoes and toss well. Add 1 tablespoon of butter plus 1 tablespoon of olive oil to the pan. Let melt, and then add the potatoes. Use a spatula to press the potatoes down. Cook until golden brown on one side, about 6 minutes.
Place a baking sheet over the skillet and, in one motion, carefully invert so that the potatoes fall away from the pan and onto the baking sheet. Add 1 tablespoon of butter plus 1 tablespoon of olive oil to the pan. Let melt, then slide potatoes back into the pan so that the uncooked side is facing down.
Use a spatula to press down and cook until golden brown, about 4 minutes. Slide onto a cutting board, cut into wedges and serve with a sprinkle of chives.