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A Giant Potato Pancake for Eat, Write, Retreat’s Amazing Apps Challenge


  • 2 large Russet potatoes
  • 3 tablespoons olive oil
  • 2 eggs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced green onions
  • 1 tablespoon chopped dill
  • 5-6 turns of a pepper grinder


  • Peel potatoes and shred on a coarse grater. Place shreds in a thin tea towel and twist to wring out the liquid.
  • Preheat oven to 425 degrees F. Place a well-seasoned, 12-inch cast iron skillet over high heat and add olive oil.
  • In a large bowl, whisk together the eggs, Parmesan cheese, green onions, dill, and black pepper. Add potatoes and stir to incorporate.
  • When the oil is shimmering, add the potato pancake batter. Using a heat-proof spatula, tease it out into a even layer while leaving the top a little bit lumpy.
  • Cook on the stovetop for 5 to 6 minutes, until the bottom is starting to brown and set.
  • Transfer skillet to the preheated oven and bake for 8 to 10 minutes.
  • When the pancake seems cooked through, switch to the broiler and cook until the top is quite brown and crunchy.
  • Remove pancake from the oven and let cool in the skillet for a few minutes. Once it's no longer piping hot, slide it onto a cutting board, cut into wedges and serve.