Recipe

Potato Pancake Pie Recipe

Add Step-by-Step Photos	Californiacook / All my dishes 2 months ago Rather than making several small potato pancakes (& using lots of oil/frying), this is one BIG potato pancake that is baked, sliced & served -- crispy on the outside and soft inside. An idea, is to use frozen thawed shredded potatoes or potatoes O'Brien (w peppers & onions).... More Prep:10m Cook:60m Servings:6	Californiac
	potatopancakepie

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Ingredients

4 tablespoons olive oil

4-5 large baking potatoes

2 teaspoons salt -- or to taste

freshly ground black pepper -- to taste

1/4 teaspoon paprika -- hungarian

1/2 bunch flat leaf parsley -- chopped

Directions

Preheat an oven to 425 F. Oil a 10" ceramic quiche dish or a 10" glass pie dish with 1 tsp. of the olive oil.

Shred the potatoes into a bowl, working as quickly as possible to prevent them from turning brown. Transfer the shredded potatoes, a few handfuls at a time, to the prepared dish. Sprinkle each batch with some of the salt, a few grindings of pepper and a few drops of olive oil. Repeat the layering until the potatoes are level with the rim of the dish. Drizzle the top with the remaining olive oil, then season with salt, pepper and the paprika.

Roast until the potatoes are dark brown and crisp on top and soft inside when pierced with a fork, 50 to 55 minutes. If the potatoes begin to brown too quickly, reduce the oven temperature to 350F.

Remove from the oven and let rest for 5-10 minutes, then cut into wedges. Sprinkle with the parsley.

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