#PotatoWeek lives on with this Jalapeño Potato Pancake recipe—the first of many EXCLUSIVE recipes for ByronTalbott.com. This is a great one to have in your back pocket, because as simple as this recipe is, it’s packed full of flavor and carries a great kick!
Hope you enjoy my take on Jalapeño Potato Pancakes.
Start by heavily salting 2 Idaho Potatoes…
…and wrapping them in foil.
Bake for one hour at 400°F.
Finely chop half a Jalapeño and 2-3 tbsp chopped cilantro. Put aside for later use.
Put aside for later use.
Once the potatoes are cooked, and cool enough to handle, use a pairing knife to peel off the skin of each Potato.
Once peeled, grate the potato using the largest setting on your box grater.
Transfer shreds to a large mixing bowl.
Add the chopped Jalapeño and cilantro…
…4 tbsp of melted butter…
…salt and pepper to taste.
Add 4 tbsp of All-Purpose Flour…
…and mix ingredients for 2-3 minutes;
…or until thoroughly combined.
Lightly flour your hands…
…and form the Potato mixture into palm-sized pancakes, about 1/3″ thickness.
Bring a fry pan to medium heat and add 3 tbsp of butter. Fry the Potato Pancakes in the heated butter for about 5-6 minutes,or until they are a nice golden brown.
Flip in between frying…
…to get both sides nice and crispy.
Then remove from heat…
…and repeat for additional pancakes.
Top with a dollop of Sour Cream and finish it off with a medley of fresh Cilantro, Onion, and Lime Juice…
…and ENJOY!
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|Left: Shun Kaji Knife |Top Middle: Boos Cutting Board | Top Right: All-Clad Fry Pan |
| Bottom Left: Mixing Bowl Set | Bottom Middle: Box Grater | Bottom Right: Pepper Grinder |
