This is an herb-spiked version of one of my favorite classic recipes. It's simple enough to put together, and sure to be a crowd pleaser.
Rosemary and Thyme Potato Pancakes
Ingredients:
- 2 pounds potatoes, peeled if you like
- 1 large shallot, thinly sliced
- 1 large clove garlic, chopped
- 1 large egg
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon thyme leaves
- 3/4 teaspoon salt
- a few cranks off a pepper grinder
- 3+ tablespoons olive oil
2) Mix in the shallot, garlic, egg, herbs, salt and pepper, making sure to scrape the sides of the bowl along the way.
3) Heat a tablespoon or two of olive oil in a skillet. Form about 1/4 cup of the potato mixture into a flat pancake shape with your hands and add to the skillet. I can do about 3 or 4 at a time. Cook over medium heat for 3 or 4 minutes on each side, until both sides are golden. Repeat until you've used all the potato mixture.
4) Serve with a dollop of sour cream and sprinkled with more herbs.
Makes 8 to 10 pancakes.
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