Giant Potato and Horseradish Pancake
Recipe and photo by Tami Ganeles Weiser
Prep Time: 25 minutes Cook Time: 35 minutes
This traditional German-style pancake, a Grosser Reibekuchen, is tricked out with plenty of horseradish, seasonal green onions, and fresh thyme. This is great beside a brisket, topped with sautéed bitter greens. Or try it with a fried egg over a bed of spinach. It’s a great basis for breakfast, lunch or dinner.
6 medium (about 2 pounds) Idaho (russet) potatoes, peeled,
2 tablespoons potato starch
2 teaspoons kosher salt
¼ teaspoon baking powder
1 teaspoon freshly ground white pepper
¼ cup freshly grated or bottled horseradish, drained
½ ounce garlic chives, garlic scapes, or chives, minced (3 to 4 tablespoons)
Leaves of 8 fresh thyme sprigs (see Kitchen Tips)
3 eggs, lightly beaten
¼ cup chicken fat or duck fat (see Kitchen Tips)
In a food processor fitted with the shredding blade, shred the potatoes finely. Transfer to a fine-mesh sieve set over a bowl and squeeze well to get rid of excess moisture. (You will have about 3 cups.)
- Heat a very large, heavy ovenproof skillet over medium heat.
- While the pan heats, combine the potatoes, potato starch, salt, baking powder, and white pepper in a bowl and stir to coat. Add the horseradish, chives, and thyme and stir to combine. Add the eggs and stir again to blend.
- Preheat the oven to 350°F.
- Heat the chicken fat and let it melt, keeping the heat at medium-high. Add the potato mixture to the pan and cook for 8 to 10 minutes, until browned on the bottom.
- Place the pan in the oven and bake for 18 to 20 minutes, until the center is cooked through. Increase the temperature to broil, and broil for 4 to 5 minutes until the top is deep brown. Cut into wedges, garnish as desired, and serve immediately.
- To remove the leaves from a sprig of fresh thyme, hold the sprig (or a few) at the top with one hand, and with the other hand, grasp the stem with your thumb and forefinger and gently slide your fingers down the stem. The leaves will be pushed against the direction they grow in, and will come off easily.
- You can render your own chicken or duck fat when you cook either bird; be sure to pour hot fat into a heatproof container (regular plastic will melt). You’ll need to strain it to be sure get out any bits of meat. But you can buy chicken or duck fat already rendered. Check the frozen food aisle (chicken fat is now widely available), ask your local butcher or get it online.