IE 11 is not supported. For an optimal experience visit our site on another browser.

Loaded baked potato pancakes

Servings:
Makes 18-20 pancakes Servings
RATE THIS RECIPE
(0)

Ingredients

  • 2 potatoes, finely grated
  • 1/2 yellow onion, grated
  • 1 egg
  • 2 tablespoon flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon cumin
  • 1 teaspoon vegetable oil/peanut oil for frying
  • 8 ounce sour cream
  • 1/2 ounce lemon zest
  • 1 ounce 1/2 inch-thick piece pancetta, diced small
  • 1 ounce chives, sliced thin for garnish

Preparation

Baking Directions:

Grate potato and onion into a fine mesh strainer over a mixing bowl.

Squeeze as much liquid out of the potatoes as possible to remove excess starch.

In clean bowl, beat egg, salt, pepper and cumin.

Add strained potato mixture.

Sprinkle flour over mixture and mix well.

Using a small scoop or a tablespoon, scoop packed mixture so they are all uniform in size.

Shape into a small patty, and place carefully in hot oil in the direction moving away from you.

Pan fry until golden brown.

Set aside on sheet tray.

Reheat in 375 degree oven before serving for 5-10 minutes.

In a small bowl, mix together sour cream and zest and refrigerate.

In a sauté pan, cook down diced pancetta until crispy and golden brown.

Using a slotted spoon, pull out pancetta and drain on a paper towel lined plate.

Top warm potato pancake with sour cream, crispy pancetta and chopped chive.

Enjoy!