These different potato pancakes can really be served for an elegant brunch with smoked salmon or on the side of any meal.
Idaho® Potato and Asparagus Pancakes
Servings
4 Servings
Ingredients
- 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
Instructions
- Put potatoes in large pot of salted water; boil until tender, 18 to 20 minutes. Drain and cool slightly.
- Peel with sharp knife while potatoes are still warm.
- 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.
- 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.
- 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.
- Repeat to make 12 pancakes, adding butter as needed; reserve warm.
- Toss greens with vinaigrette; reserve.
- 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.
- 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
So sorry, the recipe has been fixed.
steps 1 and 2 are the same, step 3 says cut on the bias but doesn’t state what.
Potatoes are not listed in the ingredients. How many? Should they be pre-cooked? If so, how? Can you use a food processor instead of a food mill?
Thank you.