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Potato Pancakes

By Chef Lonnie Varisco, Performance Foodservice–Caro

A perfect brunch addition or twist on the traditional potato side dish. We like pairing them with poached eggs, corned beef and Hollandaise for a fresh take on eggs benedict.

Potato Pancakes

INGREDIENTS

  • 2 lb(s). Peak Fresh Produce Potato(es), Russet
  • 3 West Creek egg(s), medium (beaten)
  • 4 oz. onion(s) (minced)
  • 2 oz. flour, all-purpose
  • 1 Tbsp. baking powder
  • 1/4 tsp. Burst™ Nutmeg, Ground
  • 1/4 tsp. salt, Kosher
  • 1/4 tsp. Burst™ Black Pepper, ground
  • 4 oz. vegetable oil

INSTRUCTIONS

Grate potatoes coarsely. Place into a bowl and add eggs, onion, flour, baking powder, salt, nutmeg, and pepper. Blend together and then form 12 uniform pancakes. Heat oil in a sauté pan over medium high heat and place potatoes in pan and cook until golden brown on each side. Remove form oil, drain, then serve.