Ingredients
- Vegetable cooking spray
- 2 pounds russet potatoes, peeled and grated
- 2 medium zucchini, grated
- 1/2 onion, grated
- 3 garlic cloves, minced
- 1/4 cup seasoned bread crumbs
- 1/4 cup grated Parmesan, plus 1 tablespoon
- 1 teaspoon chopped fresh rosemary leaves, plus sprig for garnish
- 2 egg whites, lightly beaten
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- Fresh rosemary sprigs, to garnish
- Salmon Cream Cheese, recipe follows
Directions
Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F.
Lay the potatoes, zucchini, and onion on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, bread crumbs, Parmesan, chopped rosemary, egg whites, salt, and pepper. Mix well until all ingredients are combined.
In a 12-inch skillet, heat the oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Cook for 6 minutes or until the edge of the mixture just starts to brown. Place in the oven and bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
Allow pancake to cool for about 5 minutes. Slide the pancake out of the pan onto a cutting board and cut into wedges and arrange on a serving platter. Garnish with rosemary sprigs and serve with Smoked Salmon Cream Cheese
Smoked Salmon Cream Cheese:
- 6 ounces cream cheese, at room temperature
- 3 ounces smoked salmon, finely chopped
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 2 teaspoons chopped chives
Combine all ingredients in a small bowl. Cover and refrigerate until ready to use.
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By dfenton
on October 29, 2012
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she has another version of this, where you get the oil super hot, dump it all in, let it brown good on the bottom. add more parm to the top and drizzle w olive oil, then pop it in the oven...it comes out evenly browned on all sides and gorgeous...
By Dieselle
NYC
on December 21, 2009
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The technique is the same as for making potato pancakes aka "Latkes"...With al due respect and IMHO, the mistake with this recipe is the wrong oil is called for. If you want a crispy pancake the heat has to be hot...I suggest using Crisco, original flavor or Peanut oil; they have a high smoke point.
This year I made latkes in the oven...preheated the oven to 400 degrees, added a small amount (no more than 1/8th to 1/4 inch of peanut oil to a cast iron skillet and let the skillet and oil heat up. Then I added the potato mixture...and YES it did brown, and then I turned them....I make small potato pancakes....but using this method I'm sure the potato mixture will brown in the pan and you will be able to turn it to brown the top. I do not believe that if you do not turn it the top will become crispy as there is no oil in the mixture to cause the potato pancake to brown. Of course you can completely make this recipe on top of the stove...you just need to turn it. G'luck!
By Korina23
Providence, RI
on November 23, 2009
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The flavor is wonderful! Instead of making one big pancake (having similar issues with sticking or flipping as the other reviewers, I now make several mini-pancakes.
Take a large serving spoon size scoop, place in the pan, and flatten with a spatula. They are easy to flip this way, get crispy on both sides, and I can make several at a time, putting them in the oven to stay warm afterwards and finish off cooking. Not quite as pretty as a "slice" of the large pancake, but well worth the slightly less pristine image for the ease.
I have never tried the salmon cream cheese accompaniment, I personally like the delicate flavors left on their own.
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