Roasted chile potato pancakes (spicy is optional)
Recipe by Jennifer Nash
2 pounds Yukon Gold potatoes, peeled
1 yellow onion, peeled and cut into large pieces
1 egg, beaten
2 jalapenos, roasted until soft, peeled, seeded and minced OPTIONAL
4 piquillo peppers from a can, dried with paper towels, minced
2 tablespoons flour
2 teaspoons salt
1 teaspoon freshly ground black pepper
Oil, as needed for frying
Prep. Time → 45 min
Cook Time → 10 min
1. (If doubling recipe, we recommend either working quickly or doing the process in its entirety twice; leaving grated potatoes sitting around may cause them to discolor. They’re fine to eat, but less pretty.)
2. Grate the potatoes and onions in a food processor fitted with a grater attachment or use a box grater. Place the grated potatoes and onion mixture into a colander. Press down firmly to remove all excess liquid. Place the potatoes and onions into a large bowl and mix with the egg, peppers, flour, salt and pepper.
3. Heat a non-stick pan over medium heat with enough oil to come up about ¼ way of the pan.
4. Press about ¼ cup of the mixture into your hand at a time to form into a somewhat flat disk. Cook pancakes without crowding the pan, until golden on both sides. Drain on paper towels and serve immediately (or cover with foil and reheat in a warm oven just before serving).
November 11, 2011 19:23
Author Michelle Bernstein, Michy’s
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