Idaho® Potato Pancakes with Roasted Corn and Poblano Peppers

Publish date:
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