Potato Pancakes

Ingredients:
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
 
Instructions:
Preheat oven to 350F. 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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