POTATO LEEK PANCAKES                   back to home

makes about 15 three inch pancakes          

These crispy pancakes are very easy and so very good. Shredding the potatoes in a Cuisinart is the only way to go. These really should be served hot right off the griddle- they don’t keep well or reheat well as they lose all their crispy charm. We are a house divided-with some of us preferring the sour cream topping- others like a dollop of red onion apple compote- I like a both.

3 large Idaho (russet) potatoes,scrubbed peeled, and shredded

2 leeks, white and light green parts only, trimmed cleaned and sliced very thin*

1 egg

1 T kosher salt

1/2- 3/4 fresh ground black pepper

1 T oil

1 T unsalted butter

red onion- apple compote

Squeeze all the water  out of the shredded potatoes before combining them in a large bowl with everything but the oil and butter. Mix very well.

Heat a griddle  and add enough oil and butter to coat the pan to a med high heat.

Working in batches, place small portions, about 2 tablespoons  of the potato mix onto the hot griddle. Flatten the pancake with the back of a spatula. Repeat. Add more  butter/oil as needed. Cook for a couple minutes - then lower the heat and cook another minute or so before flipping. Increase the heat and cook for a few more minutes until golden brown.

To serve,add a little finishing salt and a grinding of pepper- then place a small dollop( i use a demitasse spoon) of sour cream on top of each pancake and a little of the red onion- apple compote.

* Leeks tend to hold a lot of grit, so always clean them carefully. Cut off the root ends, remove any tough outer leaves, and trim off the tops, leaving 2 inches or so of the light green part. Cut the leeks in half lengthwise and rinse well under running water. Pat dry before slicing.  You have to hold the half together when slicing the little half circles.