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Meanwhile, grate the potatoes in a food processor using the grating attachment blade. Use a kitchen towel to help squeeze out the water from the grated potatoes. Add the potatoes to the bowl with the onion mixture. Add the Parmesan and the basil. Stir to combine and season with additional salt and pepper, to taste.
Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot, but not smoking add the potato mixture. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice, and serve.
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Red Wine Risotto with Peas
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By Mrs. Grace
Detroit
on April 13, 2012
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This is now a staple in our weekly menu! My husband loves it... With some sour cream and scallions! Yum! Thanks, Giada! Your recipes are fantastic! Keep up the good work ;
By Ginjarv
Novato, CA
on March 19, 2012
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This was soooo good. I served with salad, a perfect meal. As usual good job Giada.
By ewka1023
on August 03, 2011
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After watching the episode, I just had to try these pancakes. I made them exactly as the recipe instructed and they turned out perfect. Everyone loved them. In the future I'll make them with pork tenderloin and sautéed mushrooms, with some mushroom sauce over it, it should make a delicious dinner.
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