Giant Potato Pancake

Name: Giant Potato Pancake
Yield: 6 servings
Ingredients: 3 cups (750 mL) frozen shredded hash brown potatoes, thawed; 1 medium carrot, peeled and coarsely grated; 3 tbsp (45 mL) chopped fresh parsley; 2 tbsp (30 mL) finely chopped onion; 3 tbsp (45 mL) all-purpose flour; 1/2 tsp (2 mL) salt; Dash of ground black pepper; 4 tbsp (60 mL) vegetable oil, divided; Sour cream or applesauce (optional)

With convenience potatoes and the 10" Sauté Pan, Hanukkah latkes can be easier and faster to make than ever before.

Ingredients

3 cups (750 mL) frozen shredded hash brown potatoes, thawed
1 medium carrot, peeled and coarsely grated
3 tbsp (45 mL) chopped fresh parsley
2 tbsp (30 mL) finely chopped onion
3 tbsp (45 mL) all-purpose flour
1/2 tsp (2 mL) salt
Dash of ground black pepper
4 tbsp (60 mL) vegetable oil, divided
Sour cream or applesauce (optional)

Directions

In large bowl, combine potatoes, carrot, parsley and onion; mix well. In small bowl, combine flour, salt and black pepper. Sprinkle flour mixture over potato mixture; mix well.
Heat 2 tbsp (30 mL) of the oil in a 10" (25 cm) pan over medium heat until hot. Add potato mixture and press down firmly with a turner. Cook 9-12 minutes or until bottom of pancake is dark golden brown and crisp. Carefully slide pancake onto a large dinner plate. Place second dinner plate upside down over pancake; firmly hold plates together and turn over so that browned side of pancake is on top.
Return pan to heat; add remaining oil and gently slide pancake, uncooked side down, back into pan. Press firmly with the turner; cook 9-12 minutes or until second side is dark golden brown and crisp. Slide onto serving platter. Cut into wedges; serve with sour cream or applesauce, if desired.