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Idaho® Potato and Asparagus Pancakes

idaho potato and asparagus pancakes

These different potato pancakes can really be served for an elegant brunch with smoked salmon or on the side of any meal.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 pound medium Idaho® potatoes, unpeeled
  • 1/4 cup whole milk
  • 1 1/2 tablespoons flour
  • 2 eggs
  • 1 egg white
  • 5 ounces fresh asparagus
  • Salt and pepper, to taste
  • Clarified butter
  • 4 cups baby greens
  • 1/2 cup balsamic vinaigrette (your recipe)
  • 15 slices smoked salmon, 1 ounce each
  • 1 cup cherry tomatoes


1. Put potatoes in large pot of salted water; boil until tender, 18 to 20 minutes. Drain and cool slightly.

2. Peel with sharp knife while potatoes are still warm.

3. Put potatoes through a food mill into a large bowl. Stir in milk and flour. Add eggs and egg white, one at a time. Mix gently until milk and eggs are incorporated and mixture is the consistency of pastry cream.

4. Boil asparagus in salted water until tender-crisp, 3 to 4 minutes. Slice on bias into ¼-inch pieces, reserving a few asparagus tips for garnish if desired. Add to potato mixture along with salt and pepper to taste.

5. Heat 1-2 ounces clarified butter in a large skillet over medium-high heat. Spoon 2 ounces (about 1/4 cup for each pancake) potato mixture into pan to make oval pancake. Cook until golden brown, 3 minutes per side.

6.  Repeat to make 12 pancakes, adding butter as needed; reserve warm.

7.  Toss greens with vinaigrette; reserve.

8. Per portion: Place a 4-inch metal ring on one side of a dinner plate; line with 3 slices salmon. Remove ring carefully, leaving the salmon; fill salmon ring with dressed greens; garnish with cherry tomatoes.

9. Fan 3 potato pancakes on other side of plate; garnish if desired with reserved asparagus tips. (For alternate plating, as shown in photo, stack potato pancakes, top with salmon; garnish with dressed greens.)

Source: Idaho Potato Commission

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