Wednesday, December 19, 2012

Loaded Potato Pancakes

I was watching one of the episodes on the Food Network where the stars share their tips and favorite recipes. I got this technique from that lady with the spiky blonde hair that looks like Guy Fieri, and the overall inspiration from Paula Deen's Smashed Potato Pancakes.

3 medium Russet potatoes, steamed or boiled until tender
2 medium Russet potatoes, raw & freshly grated
1 egg, beaten
2 slices of sourdough bread, diced
1/2 cup diced ham
3/4 cup shredded sharp Cheddar cheese
2 green onion sprigs, chopped
1 large garlic clove, minced or pressed
1 tsp salt
1 tsp pepper

flour for dusting
Vegetable oil for frying

In a large frying pan, heat about 1/2" of oil over medium high heat. The oil should come half way up the pancakes when placed in the pan.

While the oil is heating, press the steamed potatoes through a ricer and combine with the remaining ingredients in a large boil. If the mixture is too wet, add more diced bread. Using your hands, form patties from potato mixture. Sprinkle each side with flour and gently place into oil.

Fry each side for 3-4 minutes, until crispy and golden brown. Place pancakes on a paper towel lined plate to soak up extra grease.

Serve warm and enjoy!

Note: To see if the oil is ready for frying, test it by putting a little bit of food into the pan. It's ready if it starts to bubble and cook. 

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