Crisp Potato Cake
Ingredients
Instructions
- Shred potatoes by hand or with the fine shred setting on the food processor.
- Melt butter in a cast iron pan over medium-high heat. Press shredded potatoes, garlic, and thyme evenly into the pan and cook for 15 minutes until the bottom is completely browned. With a spatula, carefully create some space between the pan and the cake. Place a large plate over the top of the pan and flip cake onto the plate.
- Add a bit more butter and slide cake back into the pan and brown on the opposite side.
- Serve with flakes of salt and lemony greens.
Nutrition & Diet Analysis (per serving)
362
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).