Ingredients
- 4 idaho potatoes (par-boiled, peeled and grated)
- 1/2 small yellow onion
- 4 bacon strips (cooked and diced)
- 1 egg white
- 1 teaspoon all-purpose flour
- 1 teaspoon fresh chives (chopped)
- 1 teaspoon fresh italian parsley (chopped)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground fresh black pepper
- 4 idaho potatoes (par-boiled, peeled and grated)
- 1/2 small yellow onion
- 4 bacon strips (cooked and diced)
- 1 egg white
- 1 teaspoon all-purpose flour
- 1 teaspoon fresh chives (chopped)
- 1 teaspoon fresh italian parsley (chopped)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground fresh black pepper
- 1 cup heavy cream
- 1/4 cup whole milk
- 2 teaspoon corn starch
- 4 teaspoon cold water
- 2 cup jarlsberg cheese (grated)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1 pinch ground nutmeg
- 4 idaho potatoes (par-boiled, peeled and grated)
- 1/2 small yellow onion
- 4 bacon strips (cooked and diced)
- 1 egg white
- 1 teaspoon all-purpose flour
- 1 teaspoon fresh chives (chopped)
- 1 teaspoon fresh italian parsley (chopped)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground fresh black pepper
- 1 cup heavy cream
- 1/4 cup whole milk
- 2 teaspoon corn starch
- 4 teaspoon cold water
- 2 cup jarlsberg cheese (grated)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1 pinch ground nutmeg
- 1 1/2 cup whole fresh cranberries
- 1 cup granulated sugar
- 1 pinch kosher salt
- 4 idaho potatoes (par-boiled, peeled and grated)
- 1/2 small yellow onion
- 4 bacon strips (cooked and diced)
- 1 egg white
- 1 teaspoon all-purpose flour
- 1 teaspoon fresh chives (chopped)
- 1 teaspoon fresh italian parsley (chopped)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground fresh black pepper
- 1 cup heavy cream
- 1/4 cup whole milk
- 2 teaspoon corn starch
- 4 teaspoon cold water
- 2 cup jarlsberg cheese (grated)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1 pinch ground nutmeg
- 1 1/2 cup whole fresh cranberries
- 1 cup granulated sugar
- 1 pinch kosher salt
- 2 quart water
- 2 tablespoon vinegar
Preparation
Baking Directions:
Norwegian potato pancake1. Boil potatoes in salted water for 12 minutes; cool to room temperature, peel and grate.
2.Peel and dice onion.
3.Cook bacon and dice.
Onions and bacon should be diced to equal size.
4.Combine potatoes, onion and bacon.
5.Whip egg whites until foamy; fold into potato mixture.
6.Mix flour, chives, parsley, salt and pepper into potato combination.
Be sure not to overwork; the potatoes should keep their grated texture.
7.Scoop potato mixture onto lightly oiled pancake griddle with 2-ounce ice-cream scoop and cook until lightly browned on both sides; approximately 3-4 minutes per side.
Jarlsberg cheese sauce1. Bring cream and milk to a simmer.
2.Mix cornstarch and water together to make a slurry.
3.Add cornstarch slurry to simmering milk and cream.
(You must bring the cream to a boil, to activate the cornstarch.)
4.Slowly add in grated Jarlsberg cheese, continually stirring until a smooth saucelike consistency.
(Use caution; the cheese sauce can burn easily.)
5.Add salt, white pepper and nutmeg.
6.Keep sauce warm until ready to serve.
Cranberry relish1. Mix cranberries, sugar, orange zest and salt together in a bowl.
2.Place in a thick-bottom saucepan; bring to a low simmer.
3.Stirring occasionally, cook for 12 minutes, or until the mixture is a jamlike consistency.
Poached eggsPoach one egg per person in 2 quarts of water with 2 tablespoons of vinegar, until desired doneness.
Place poached egg on potato pancake.
Add 2-3 tablespoons of cheese sauce over the egg.
Serving Directions:
Garnish plate with 1 large tablespoon of cranberry relish.
Finish with chopped parsley and serve immediately.
The tart cranberry relish lightens the intense flavor of the Jarlsberg cheese.
The dish’s primary component is the potato cake.
This is a perfect Sunday brunch dish.
