You need this recipe in your arsenal. Potato pancakes are delicious with sour cream and apple sauce, or use instead of English muffins for your eggs benedict, or make them bite-sized and top with smoked salmon for an hors d’oeuvres, or …
While you are cooking your potato pancakes, listen to this playlist from Peder and read my rant about allergies…
Potato Pancakes Recipe
Potato Pancakes Recipe
You Have Been Served: www.youhavebeenserved.ca
Ingredients
- 3 large Yukon gold potatoes
- 1 medium onion
- ½ cup all-purpose flour
- 2 tsp salt
- ½ tsp freshly ground black pepper
- 1 egg
- ¼ cup duck fat or vegetable oil
- 6 oz shaved ham
- 6 oz grated gruyere cheese
Instructions
- peel potatoes and onion
- grate into a large bowl or use the food processor grater attachment (photo 1)
- pour lightly beaten egg over the potato mixture and combine
- combine flour, salt and pepper and sprinkle over potato mixture, mix well (your mixture should look like creamy coleslaw) (photo 2)
- heat duck fat or vegetable oil in a large cast iron pan over medium-high heat
- drop heaping tablespoonfuls of the potato mixture into the hot fat (photo 3)
- working in batches, cook about 5 minutes per side, or until nicely browned and crispy
- drain pancakes on paper towel until all are complete (photo 4)
- place pancakes on a cookie sheet and cook 10 minutes in a preheated 350F oven
- pile shaved ham and grated cheese on top of pancakes (photo 5 and 6)
- dust generously with more freshly ground black pepper
- broil under the oven broiler until the cheese is melted, browned and bubbly (photo 7)
- serve with salad and a runny, sunny-side-up fried egg (photo 8)
photo 1
photo 2
photo 3
photo 4
photo 5
photo 6
photo 7
photo 8
