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Categories:
russet walnuts extra sharp cheddar cheese fresh rosemary fresh sage garlic green turmeric eggs kosher olive oil butter
Viewed: 45 - Published at: 9 years agoIngredients
- 3 medium, about 1 pound russet or Yukon Gold potatoes, baked and shredded on the large side of a box grater
- 1 cup finely chopped walnuts
- 1/2 cup extra sharp cheddar cheese, shredded (optional)
- 1 tablespoon finely minced fresh rosemary
- 1 tablespoon finely chopped fresh sage
- 1 teaspoon finely minced garlic
- 2-3 scallions green and white parts, chopped
- 1 teaspoon turmeric
- 3 extra large eggs, beaten
- Kosher or sea salt + freshly ground black pepper
- 2 tablespoons pure olive oil
- 2 tablespoons butter or margarine for vegetarian or kosher version
Method
- Bake the potatoes until tender; peel and grate them. Stir in all the other ingredients, (reserving oil and butter for frying); salt, pepper to taste and mix well.
- In a 10-inch skillet with sloping sides, melt 1 tablespoon each of butter and oil. When hot, spoon the pancake batter into the pan, pressing down with a spatula to form and even pancake.
- Cook over medium high heat for about 4 minutes, or until the bottom of the pancake is brown and crusty. Slide the pancake onto a platter.
- Melt the remaining butter and oil in the skillet, then invert the pancake into the skillet and fry the other side until brown, about 4 minutes more.
- Slide onto a platter, cut into wedges and serve with a salad or sauces of your choice.
