Jalapeño Potato Pancake

May 14, 2015

#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.