Main Course, Sides

Jalapeño Potato Pancake

May 14, 2015

#PotatoWeek lives on with this Jalapeño Potato Pancake recipethe 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.

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Start by heavily salting 2 Idaho Potatoes…

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…and wrapping them in foil.

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Bake for one hour at 400°F.

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Finely chop half a Jalapeño and 2-3 tbsp chopped cilantro. Put aside for later use.

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Put aside for later use.

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Once the potatoes are cooked, and cool enough to handle, use a pairing knife to peel off the skin of each Potato.

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Once peeled, grate the potato using the largest setting on your box grater.

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Transfer shreds to a large mixing bowl. 

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Add the chopped Jalapeño and cilantro…

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…4 tbsp of melted butter…

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…salt and pepper to taste.

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Add 4 tbsp of All-Purpose Flour…

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…and mix ingredients for 2-3 minutes;

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…or until thoroughly combined.

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Lightly flour your hands…

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…and form the Potato mixture into palm-sized pancakes, about  1/3″ thickness.

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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.

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Flip in between frying…

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…to get both sides nice and crispy.

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Then remove from heat…

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…and repeat for additional pancakes.

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 Top with a dollop of Sour Cream and finish it off with a medley of fresh Cilantro, Onion, and Lime Juice…

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…and ENJOY!

Jalapeño Potato Pancake

Jalapeño Potato Pancake

Ingredients

  • 2 large (Idaho) russet potatoes
  • 1/2 jalapeño (chopped)
  • 2-3 tbsp chopped cilantro
  • 4 tbsp melted butter (+3 tbsp for frying)
  • 4 tbsp all purpose flour
  • 1/2 of a red onion (sliced)
  • 1/4 cup picked cilantro leaves
  • 1 tbsp fresh lime juice
  • 1 tbsp olive oil

Instructions

  1. Start by heavily salting 2 Idaho Potatoes and wrapping them in foil. Bake for one hour at 400°F.
  2. Finely chop half a Jalapeño and 2-3 tbsp chopped cilantro. Put aside for later use.
  3. Once the potatoes are cooked, and cool enough to handle, use a pairing knife to peel off the skin of each Potato.
  4. Once peeled, grate the potato using the largest setting on your box grater. Transfer shreds to a large mixing bowl.
  5. Add the chopped Jalapeño and cilantro, 4 tbsp of melted butter, salt and pepper to taste.
  6. Add 2 tbsp of All-Purpose Flour and mix ingredients for 2-3 minutes; or until thoroughly combined.
  7. Lightly flour your hands and form the Potato mixture into palm-sized pancakes, about 1/3" thickness.
  8. Bring a fry pan to medium heat and add 2 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. Remove from heat and repeat steps for additional pancakes.
  9. Top with a dollop of Sour Cream and finish it off with a medley of fresh Cilantro, Onion, and Lime Juice.
http://www.byrontalbott.com/jalapeno-potato-pancake/

Screen Shot 2015-05-11 at 10.53.04 AM |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 |

 

 

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