Giant Potato Pancake

OK - so it's really a Potato Kugel. I'm calling it a potato pancake because I thought a Kugel was made with noodles?? But what do I know? When I first saw this, it was one of those recipes that I needed to make immediately. I've made potato pancakes before and they do come out delicious but they are a lot of work. Drying out all those potatoes and frying - ugh! This recipe is so easy and comes out just as good.

Giant Potato Pancake (Adapted from Smitten Kitchen)

2 onions
3 lbs potato (baking potato)*
3 green onions, chopped
1/3 c flour
2 t Kosher salt
pepper
3 eggs
4T duck fat (or olive oil)
1T olive oil

Buzz up the onions in a food processor with the regular blade. Empty into a large bowl. Change to grating blade and grate potatoes. Place in bowl. Add green onions, flour, and salt/pepper. Gently toss with hands. Add eggs and toss until evenly coated. Heat duck fat in a large cast iron skillet until really hot. Carefully pour in potato mixture and spread evenly. Drizzle olive oil over potatoes. Bake at 350 for 75-80 minutes or until golden brown on top. Serve with applesauce or Creme Fraiche.

I actually did not have applesauce or Creme Fraiche in the house. I did find a nice jar or pears in the pantry. I buzzed them up in the food processor and they went quite nicely with the potato pancakes.

*I used Yukon Gold and they worked quite nicely

Comments

Waffled Hash Browns

I'm not that much of a fan of one-trick ponies taking up real estate in my kitchen. I know that a waffle iron can be classified as that, but now I can rationalize that it's not. Who knew you could make hash browns in it? Waffled Hash Browns (Adapted from Cooking Light ) 1 1/2 lb russet potato (shredded) salt/pepper to taste 1/4 t garlic powder 1 1/2T butter, melted Preheat waffle iron. Squeeze liquid out of potatoes by blotting between two paper towels. Toss potatoes, salt, pepper, and garlic powder. Brush both sides of the waffle iron with butter. Spread potatoes evenly on waffle iron. Close and cook 2 minutes. Press iron closed completely and cook about 12 minutes or until golden brown. I did not feel that they browned as nicely as in the picture on the original recipe, but then again I don't have a food stylist do I? The drawback of this recipe is that you have to share this. Since they take about 15 minutes, it's a little difficult to make a second one...

Citrus Shortcake

In my mind, this cake is sort of a blank slate. The cornmeal gives it a little crunch but it is quite versatile. I drizzled a citrus icing on it this time around. I think there are many other things that you could do. You could macerate some berries in sugar and top the cake with them. I think some heated jam (orange, strawberry, or raspberry) drizzled over would be nice. I scoop of ice cream never hurt anyone. A dollop of whip cream never did either. I think you get the idea. Citrus Shortcake (Adapted from Cooking Light circa 2010) 3/4 c sugar 1/4 cup butter 2 eggs 1 T orange rind, grated 2T fresh OJ 1/2 t vanilla 1 c flour 2T cornmeal 3/4 t baking powder 1/2 t baking soda 1/4 t salt 2/3 c buttermilk Grease a 9" square pan set aside. Cream butter and sugar for 5 minutes in a mixer. Meanwhile, combine dry ingredients (flour, cornmeal, baking powder, baking soda, and salt in a small bowl). Set aside. Add eggs one a time to butter mixture; beating well after ...

The Grappa Report

Star Anise, Cinnamon, Blueberry Once upon a time, we made Limoncello . We used straight-grain alcohol (which we had to buy in a different state because it was not sold it ours!). It was firewater. We tried to pawn it off on unsuspecting friends and relatives. It did not work. So when friends of ours said they wanted to share some Grappa that they had received from a friend, I was slightly suspicious. It was a little firewater-ish but not as much as the Limoncello. We decided to try to infuse it with some flavors - star anise, cinnamon, and blueberry. We got mixed results: Star Anise - was the most successful. It mellowed its sharpness. Cinnamon - We left the cinnamon in for about a week. I think it was too long. It left a very woody taste. Perhaps, less infusion time would have given a better result. Blueberry - We thought if we mashed the blueberries, they would make the Grappa murky. So we first put them in whole. Nothing happened. We then cut them in half. The...

Chocolate-It's What's for Dinner

Search This Blog