Gorgonzola Crisp Potato Pancakes

Gorgonzola Crisp Potato Pancakes

prep time

minutes
cook time

minute
servings
4

Ingredients










Cooking Instructions

1

In a large pot, cover the potatoes with water and bring to a simmer. Cook for 10 minutes and shut off the heat. Let the potatoes cool to room temperature in the water.


2

When cool, drain and peel the jackets off the potatoes. Using the course side of a cheese grater, grate the potatoes into a bowl. Add the melted butter, onion, parsley, salt and pepper and stir.


3

Heat a teaspoon of olive oil in an 8-inch non-stick pan. Add half the potato mixture and smooth down with the back of a spoon. Add the cold gorgonzola slices and top with the remaining potatoes. Press and seal the edges with the back of a spoon.


4

Over medium high heat cook the potatoes until lightly browned (2 to 3 minutes). Slide the pancake onto a plate and turn it over into the same pan. Brow the other side (2 to 3 minutes).


5

Remove from the pan and allow to cool slightly and then serve.


Ingredients










Cooking Instructions

1

In a large pot, cover the potatoes with water and bring to a simmer. Cook for 10 minutes and shut off the heat. Let the potatoes cool to room temperature in the water.


2

When cool, drain and peel the jackets off the potatoes. Using the course side of a cheese grater, grate the potatoes into a bowl. Add the melted butter, onion, parsley, salt and pepper and stir.


3

Heat a teaspoon of olive oil in an 8-inch non-stick pan. Add half the potato mixture and smooth down with the back of a spoon. Add the cold gorgonzola slices and top with the remaining potatoes. Press and seal the edges with the back of a spoon.


4

Over medium high heat cook the potatoes until lightly browned (2 to 3 minutes). Slide the pancake onto a plate and turn it over into the same pan. Brow the other side (2 to 3 minutes).


5

Remove from the pan and allow to cool slightly and then serve.


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Tagged in: Gorgonzola Side Dish

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