|Hash Brown Potato Pancakes|
We used to love to make potato pancakes with our leftover mashed potatoes as a kid and they were goooood. This new spin on them, though, I think is even better.
Idaho russet potatoes, Monterey Jack cheese, fresh green onions, bright red bell peppers AND a little crispy pancetta thrown in just for good measure (okay, for good taste).
|This is the pre-packaged pancetta I often buy at Gelson's,|
or you can go to the deli counter and have them slice it for you
|cooked pancetta, red bell pepper, green onions, Idaho russet potato, eggs, garlic|
Serves 6 (serving size one 5-in pancake)
2 medium to large size Idaho russet potatoes, peeled and shredded
10 pieces of thinly sliced pancetta, cooked (or cooked bacon or ham)
1 cup shredded Monterrey Jack cheese
2 large cloves garlic, minced
1/2 red bell pepper, diced
3 green onions, chopped (green and white parts)
3 eggs, beaten
1 teaspoon kosher salt
lots of fresh cracked pepper
2 Tablespoons canola oil, plus more if needed
creme fraiche or sour cream, for garnish
fresh chives, for garnish
In large bowl mix together potatoes, pancetta, cheese, garlic, bell pepper, onions, eggs, salt, and pepper using your hands.
Heat skillet over medium high heat and add oil. Form patties and place in hot skillet. Cook approximately 1-2 minutes per side or until browned. Do not overcrowd pan and work in batches until done.
As you remove patties place on paper towel-lined plate to absorb any excess oil or moisture. Use paper towels in between layers as you stack them on the plate.
Serve with a dollop of creme fraiche or sour cream, and chives if desired.
|use your shredder/grater attachment for your food processor and it will grate the potatoes in a few seconds|
(if you don't have a food processor, grate by hand using a box grater)
|mixture ready to be formed into patties and fried|
|cheesy and yummy!|