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Mediterranean Potato Pancake



4 to 6 Servings

Prep Time: 10 mins

Cook Time: 38 mins

Total Time: 48 mins


1 (30-ounce) bag frozen hash browns (thawed and moisture squeezed out)

1 cup store-bought basil pesto

5 tablespoons unsalted butter (divided)

1 and 1/2 tablespoons olive oil (divided)

2 cloves garlic (peeled, thinly sliced)

1 (5-ounce) package spinach

1 lemon (juiced)

1/4 cup sunflower seeds

1/4 cup sun-dried tomatoes (thinly sliced)

1/2 cup feta cheese (crumbled)

1/4 cup fresh basil (leaves only, thinly sliced)

Kosher salt and freshly ground black pepper (to taste)


For the Potato Pancake:

Preheat oven to 400 degrees.

In a large bowl, toss together the hash browns and pesto until thoroughly coated. Season with salt and pepper.

In a large non stick skillet, over medium heat, melt 3 tablespoons of butter. Add the pesto hash browns to the pan, and using a spatula, press the hash browns down, shaping into a disk. Cook until the bottom of the disk is golden brown, about 10-15 minutes.

Slide the disk onto a plate and place another plate, upside down, on top of the potato pancake and invert. Slide the potato pancake, golden brown-side up, back into the skillet. Add the remaining 2 tablespoons of butter down the sides of the pan, allowing it to melt and spread underneath the potato pancake evenly. Place into the oven for 15 minutes until golden brown and bubbling. Remove from oven, slide onto platter until ready to serve.

Meanwhile, in a small skillet over medium-high heat, warm the remaining 1/2 tablespoon of olive oil. Add the sunflower seeds, season with salt and toss to coat. Toast seeds until golden brown and fragrant, about 3-4 minutes. Remove from heat and set aside.

In a large skillet over medium-high heat, warm olive oil. Add sliced garlic and saute until softened, about 1-2 minutes. Stir in the spinach, and cook until wilted, about 2-3 minutes. Add the lemon juice, stirring combine, and season with salt and pepper to taste. Remove spinach to the top of the potato pancake. Scatter the top with sun-dried tomatoes, feta, toasted sunflower seeds and basil. Slice into wedges and serve!

Tip: Make the potato pancake ahead of time and warm through in the oven when ready to assemble.

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