Potato Pancakes [2]
Yield: 36 pancakes
INGREDIENTS:
2 lb. Idaho® Potatoes, peeled
8 oz. Yellow onions
2 Large eggs, beaten
4 oz. Ham, diced
1/4 cup Green onions, diced
3 oz. Green bell pepper, diced
4 oz. Cheddar cheese, shredded
1/2 tsp. Salt
1/4 tsp. Pepper
Vegetable oil as needed
Sour cream as needed
DIRECTIONS:
Rinse potatoes under cold water. Coarsely grate potatoes
and onion using grater or food processor.
Place in towel; twist to squeeze out all water.
Mix potato and yellow onion with eggs, ham, green onions,
bell peppers and cheese. Season with salt and pepper.
Heat griddle or non-stick pan with thin film of vegetable oil
over medium heat. Drop approximately 2 Tbsp. potato pancake
mixture onto griddle and flatten with spatula.
Fry until golden, flip over and brown other side, about 4 minutes
Drain on towel; serve immediately with sour cream.
For convenience, frozen hash browns can be substituted
for the fresh Idaho® Potatoes. |
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