Hands-on Time
15 Mins
Total Time
1 Hour
Yield
Serves 8 (serving size: 1 wedge)
Photo: Chris Court; Styling: Carla Gonzalez-Hart 

How to Make It

Step 1

Place shredded potato on a double layer of cheesecloth. Gather edges of cheesecloth together; squeeze cheesecloth to extract excess moisture. Place potato in a bowl.

Step 2

Heat a large nonstick skillet over medium-high heat. Add pancetta; cook 4 minutes or until lightly browned and crisp. Stir in leek; cook 4 minutes or until tender. Add pancetta mixture, flour, sage, salt, pepper, and egg to potato; stir well to combine.

Step 3

Return pan to medium-high heat. Add oil; swirl to coat. Add potato mixture to pan; flatten with a spatula into an even layer. Cook 12 minutes or until bottom is golden brown. Place a large plate upside down on top of pan; invert onto plate. Carefully slide potato cake into pan, browned side up; cook 10 minutes or until golden brown. Place potato cake on a cutting board; cool slightly. Cut into 8 wedges.

Ratings & Reviews