1 large russet potato
2 tablespoon sliced green onions - green parts only
1/2 large clove of garlic, grated or pureed
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon kosher salt
1 tablespoon extra virgin olive oil
Equipment: 10 inch heavy non-stick skillet
- Heat the skillet over medium high heat with olive oil. In the meantime, peel the potato and grate it using the large holes of a box grater or a food processor. [Make sure the potato is dry before grating it.] Dry the grated potato with kitchen towels to get out the excess water. Bounty works well. Or you can use a potato ricer.
- Mix the grated potato with salt, sliced green onions, grated garlic, chopped thyme and salt. Pat it onto the heated skillet so as to fill the entire skillet evenly. Cook for about 5 to 7 minutes till the underside is a golden brown. Flip using a large rectangular spatula to brown the other side. Cook for another 5 to 7 minutes. Slide out of the pan and serve.