Crispy Smashed Potato Pancakes
Yield: Makes 16 pancakes
For the potatoes
- 1 pound potatoes, scrubbed and cut into 1-inch chunks (any variety) Add to list
- 3 to 4 tablespoons butter Add to list
- 1/4 cup whole milk Add to list
- 1 teaspoon salt Add to list
- 1/2 teaspoon pepper Add to list
For the pancakes
Place potatoes in a pot of boiling, salted water and cook until tender, about 20 minutes. Drain well.
Transfer cooked potatoes to a bowl. Add butter, milk, salt and pepper. "Smash" the potato mixture with a masher or spoon, until all elements are blended. Add a little extra milk if the potatoes are too dry. You may eat a bunch of these now (because who could resist?) but save yourself 2 cups for the pancakes. You can make the potatoes up to 2 days in advance. Cover and refrigerate.
For the pancakes
Mix potatoes with eggs, green onions and parsley until well blended. In a heavy sauté pan, heat oil and drop the potato mixture in pancake-sized portions (as large or as small as you like) into the hot oil. Cook about 3 minutes on one side or until golden, then flip and cook on the other side for 2 to 3 minutes.
Served piping hot with Organic Honeycrisp Applesauce.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on September 13, 2008
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.