thepioneerwoman
Potato Galette
This potato galette recipe is an elegant spin on hash browns! The shredded spuds and are combined with thyme and red onion and crisped up in a skillet.
👥 6 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 15 min👤 Georgia Goode📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●colander
- ●grater
- ●bowl
- ●skillet
- ●spatula
- ●baking sheet
- ●cutting board
📝 Preparation Steps
1
Peel the potatoes and shred on the large holes of a box grater. Place the shredded potatoes in a colander and rinse under cold water, stirring often, until the water runs clear, about ⏱️ 1 minute. Drain well. Wrap the potatoes in a clean dish towel and squeeze firmly to wring out as much moisture as possible.
2
Toss together the potatoes, red onion, thyme, salt, and pepper in a large bowl.
red onion, thinly sliced1/4
3
Heat a 10-inch nonstick skillet over medium, heat 5 tablespoons of the oil. Add potato mixture to the skillet and spread into an even layer. Using the back of a spatula, firmly press to compact the potatoes. Cook until the bottom and sides are golden brown, about ⏱️ 15 minutes.
4
Carefully slide the galette, browned side down, onto a baking sheet. Invert the skillet on top of the galette and flip the sheet so that the galette is now browned side up in the skillet.
5
Drizzle the remaining 2 tablespoons of the oil around the edges of the skillet. Cook until golden brown on the bottom, 8 to ⏱️ 10 minutes. Transfer galette to a cutting board. Cut into wedges. Garnish with flaky sea salt and thyme.
Flaky sea salt, for garnish
Nutrition Facts
calories
267 Calories
fat Content
16 g
fiber Content
2 g
sugar Content
1 g
sodium Content
403 mg
protein Content
3 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
26 g
saturated Fat Content
1 g
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