Potato Cake Parmesan with Fresh Basil
CATEGORY: Breakfast
If you like crispy hashbrowns you're going to love these.  The Parmesan and basil are a very tasty addition.

3 tablespoons olive oil, divided

1 onion, chopped

1 clove garlic, minced

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 pounds Yukon gold potatoes, peeled and grated

1 cup grated Parmesan

1/2 cup chopped fresh basil leaves

  1. In a large nonstick pan, heat 1 tablespoons of olive oil over medium-high heat.  Add the onions and cook until translucent, 3-5 minutes.  Add the garlic and cook until tender and fragrant, 2 minutes.  Season the onion mixture with salt and pepper.  Transfer the onion mixture to a large bowl and set aside.  Reserve the pan.
  2. After grating the potatoes, squeeze out the water with your hands or use a kitchen towel.  Add the potatoes, Parmesan and basil to the onion mixture; stir to combine and season with additional salt and pepper to taste.
  3. In the reserved pan over high heat, add the remaining 2 tablespoons of olive oil.  Once the pan is hot, add the potato mixture and press it down firmly and evenly in the pan.  Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and can move in the pan, about 12 minutes.  Place a large plate on top of the pan and flip the potato cake out of the pan.  Turn the heat back up to high.  Once the pan is hot, slide the potato cake back into the pan and cook until the bottome is golden and the potatoes are cooked through, about 12 minutes.  Slide the potato cake onto a serving platter, slice and serve.