Potato Galettes

Recipe Adapted from the Culinary Institute of America

~from Savoring Time in the Kitchen

2-1/2 pounds russet potatoes, coarsely grated

8 oz coarsely grated onions, coarsely grated

1 tablespoon minced garlic

2 tablespoons chopped parsley

2 tablespoons sliced chives

3 eggs, slightly beaten

1 tablespoon all-purpose flour

Salt and pepper to taste

2-4 tablespoons extra virgin olive oil

Scrub, peel, and coarsely grate the potatoes and onion and squeeze out excess moisture. In a large bowl, combine them with the garlic, parsley, chives, eggs, and flour. Season with salt and pepper to taste.

Heat the oil in a large, heavy skillet ( prefer cast iron for making these) over medium heat. Add about 1/3 cup of the potato mixture to the pan and flatten with a spoon to form a galette about 3 inches in diameter. Cook until golden-brown on both sides and cooked through, approximately 6 minutes per side.

Drain on absorbent paper towels and serve immediately. They can also be made in advance and reheated in a hot skillet just before serving.