Monday, January 17, 2011

Potato pancake recipe

Action shot!

Oh for a crisp potato pancake. I grew up with them and really looked forward to breakfast (or dinner) the day after we had mashed potatoes. In the UK this type of pancake -- using leftover potatoes along with cooked cabbage or kale -- is known as Bubble and Squeak. I had some leftover mashed potatoes and creamed spinach today and turned them into this a terrific, stick-to-your-ribs lunch. Here's a rough recipe:

Potato and Spinach Pancake
You can use any cooked green veg but make sure
you've squeezed out most of the moisture by wrapping
it in a strong paper towel first. This makes 1 large,
6-inch pancake or 2 smaller ones.

2 to 3 tablespoons canola or olive oil
1 cup creamed spinach (or other green)
1 1/2 cups mashed potatoes
1/3 cup unbleached all-purpose flour
Kosher salt and pepper

Place the oil in a medium, heavy-bottom skillet over medium heat. In a medium bowl, combine the spinach, potatoes and flour until well blended.Place additional flour on a plate for dredging along with some freshly groundpepper (but no salt yet; salting after the pancake is cooked will make it crisp,salting before makes it sad).

Form the potato mixture into a large patty, about 1/2-inch thick. Dredge it in the flour and transfer to the hot skillet. Cook, without moving it 3 to 4 minutes until golden brown. Turn with a large spatula and cook an additional 3 to 4 minutes. Transfer to a plate and top with coarse kosher salt to taste. Serve piping hot!

1 comment:

  1. Nice action shot! I wonder how this pancake taste like. I never eaten this kind of pancakes before. I might have to try and make this recipe before I get my Food Safety Course. Thanks!