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Idaho® Potato Pancakes with Roasted Corn and Poblano Peppers

potato pancakes iwth roasted corn and poblano peppers

Potato and roasted corn pancakes with the addition of poblano peppers, for lunch, brunch or light supper.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 1 cup fresh corn kernels
  • 2 ounces corn oil, divided
  • 1 poblano pepper, cored, seeded, diced into 1-inch sections
  • 3 egg yolks
  • 3 tablespoons butter
  • 1/4 teaspoon salt
  • Pinch white pepper
  • 1 1/2 cups 2% milk
  • 3 tablespoons cilantro, chopped


1. In a hot sauté pan, sauté corn in very hot oil, until it begins to caramelize. 

2. Add diced pepper and remove from heat.

3. Boil potatoes until just tender; drain until dry.

4. In food processor, blend potatoes with yolks, butter, salt, white pepper and milk until mixed.

5. Fold in roasted corn-pepper mixture and cilantro. Chill 1 hour before shaping. 

6. Shape potato mixture into patties. In a hot sauté pan, brown patties in oil on both sides. Serve hot.

Source: Idaho Potato Commission

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