Potato Pancakes

5-6 red potatoes 
1 med. white onion, diced
1 tsp. Rosemary Olive Oil
1 red pepper, diced
Saltwest Naturals Smashed Peppercorn Sea Salt to taste
1 Tbsp. Tuscan Herb Olive Oil

Preheat oven to 350 F. Place washed potatoes on baking sheet or directly on baking rack and bake for 45 minutes. Leave in cooler overnight.

Peel potatoes. Using a grater, grate potatoes into medium mixing bowl. Add remaining ingredients, except Tuscan Herb Olive Oil. Mix together.

Scoop a scant few tablespoons of the potato mixture into your hand, and flatten into a pancake.

Add the Tuscan Herb Olive Oil to a medium size frying pan and heat to medium high. Add the “pancake” and cook 4-5 minutes, then flip (or until golden brown). Repeat for other side. Serve with salsa, sour cream or cheese sauce.

Chef's Note: Try using a small size cookie scoop to scoop the right amount of pancake.

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