Parmesan Potato Pancake

I saw this on a cooking show on TV.  It looked so good I tried it at home.  This is a little bit of work but makes a tasty side dish.

Parmesan Potato Pancake

Ingredients

2 Tbsp olive oil, plus 1 Tbsp
1 onion
1 clove garlic, minced
1 tsp salt
1/2 tsp pepper
2 lbs. Yukon gold potatoes, russets will work
1 cup parmesan cheese, grated
1/2 cup chopped fresh basil, or 1 tsp dried basil

Directions

Warm 2 Tbsp olive oil in a large nonstick skillet (12 inch) over medium high heat.  Add the onion and cook until translucent, about 4 minutes.  Add the garlic and cook until tender and fragrant, about another 2 minutes. Transfer to a large bowl and set aside.  Reserve the pan.

Meanwhile grate the potatoes in a food processor.  Use a kitchen towel  to help squeeze out the water from the grated potatoes.  Add the potatoes to the onion mixture in the bowl.  Add the parmesan and basil.  Stir to combine, season to taste.

Warm the remaining 1 Tbsp olive oil over high heat.  Add the potato mixture and press the mixture down, firmly.  Turn the heat down to medium and cook until the bottom is golden brown and pancake can move in the pan, about 12-15 minutes.  Place a large plate on top of the pancake and flip the pancake out of the pan.  Turn the heat back to high, put pancake back in pan, uncooked side down and turn heat back down to medium.  Cook until this side is golden and cooked, another 12-15 minutes.  Slide on to serving platter, slice and serve.