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Categories:Viewed: 37 - Published at: 4 years ago
Ingredients
- 1 pound russet potatoes (about 2 medium)
- 8 ounces sweet potatoes (about 1 small)
- 1 1/2 teaspoons freshly chopped thyme leaves plus whole leaves for garnish
- Kosher salt and freshly ground black pepper
- Pinch chipotle chile powder
- 3 tablespoons canola oil
Method
- Peel the potatoes and grate on the large holes of a box grater.
- Transfer to a clean dish towel and squeeze out as much liquid as possible.
- Place the squeezed potatoes in a medium bowl and mix in the chopped thyme, 1 teaspoon kosher salt, 1/4 teaspoon black pepper and chipotle.
- Toss well to combine.
- Heat 2 tablespoons of the oil in a medium nonstick skillet over medium heat until the oil is very hot but not smoking.
- Add the potato mixture and press down firmly using a spatula.
- Cook until browned and crispy on the bottom, 8 to 9 minutes, shaking the pan occasionally so it does not stick.
- The cake should move around as one piece when the skillet is shaken.
- Slide the cake out of the skillet onto a plate and add the remaining oil to the skillet.
- Flip the cake onto a second plate and slide back into the skillet, crispy side up.
- Continue to cook until the bottom side of the cake is browned and crispy and the cake is cooked through, another 8 to 9 minutes, lowering the heat if the cake is browning too quickly.
- Slide onto a wire rack and cool until still warm but not hot.
- Cut into 6 wedges, lightly season with salt and fresh thyme leaves and serve.
