By Derek Dammann
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  • 454 grams russet potatoes, peeled, grated
  • Salt and pepper
  • 3 tablespoons (45 milliliters) butter, clarified for frying
  • 1 tablespoon (15 milliliters) fresh thyme leaves
  • 1 tablespoon (15 milliliters) chopped parsley
  • Chives, to garnish
  • Sour cream, to garnish


  1. In a small bowl combine the potatoes, salt, and pepper and toss to coat thoroughly. Squeeze as much water as possible out of the potatoes. Add thyme and parsley to the squeezed potato.
  2. Heat a large nonstick or cast iron pan to medium high heat. Add butter to the pan, then loosely add the potatoes to the butter, a small amount at a time.
  3. Shape a 15 centimeter disk of the shredded potatoes.
  4. Working quickly, press with a fork to tighten the mixture gently. Adjust the heat to medium. Cook until the underside is a deep golden brown, moving the pan intermittently.
  5. Flip the potato over and begin cooking the topside. Cook until the potato is crispy on the outside and fully cooked on the inside.
  6. Remove from pan and serve with chives and sour cream.


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