Loaded Potato Pancakes with Green Garlic

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Loaded Potato and Green Garlic PancakesThis time of the year, while everyone is making the rounds for ramps, I am happy with green garlic and dandelion greens. Oh! I love ramps too, its just that green garlic and dandelion greens work well with the zero time mile idea of foraging.

Right around this time of the year, the air is fresh and full of promise and well the calendar is full of all the outdoor activities, that the kids have been looking forward to the entire winter. They are disappointed that the long winter has eaten into their soccer season, so the next couple of months, I promise to be cheerfully be present with them water bottle in tow supporting them. However, it also allows me the perfect time to create simple easy meals that hopefully offer inspiration to some of you and certainly myself when I am looking out and about for food ideas. Also, right around this time of the year, I had been talking green garlic, it is interesting to see that despite some variations in the schedule of events, nature sort of does stick to its seasonal schedule. Here is another dish, with a touch of maple syrup and green garlic, pairing it with the every popular salmon (in our house, at least).

Loaded Potato Pancakes with Green Garlic

This recipe was inspired of course by the green garlic, and the fact that I had some smoked salmon lying around. All things worked up nicely. I added some basil (yep! had that around too!) to create a brunch that everyone was all happy about. These will make the perfect anytime snack, especially topped with goat cheese. If you do not have green garlic, this recipe works well with scallions too!

Loaded Potato Pancakes with Green Garlic

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Loaded Potato Pancakes with Green Garlic

A springy take on potato pancakes, seaoning them with green garlic and loading them with some smoked salmon and goat cheese.

Ingredients

  • 4 potatoes (russet or Yukon gold varieties)
  • 1 teaspoon sea salt
  • 1/3 cup finely chopped green garlic (bulbs and tender greens)
  • ½ teaspoon red cayenne pepper (optional)
  • 3 tablespoons chopped onion
  • 2 tablespoons finely chopped basil
  • 2 eggs
  • Oil for frying
  • Smoked salmon (about 2 oz)
  • 2 tablespoons (about 11/2 oz) goat cheese

Instructions

  1. Peel the potatoes and shred them using a grater (if pressed for time, you can use a food processor)
  2. Set the potato aside in a colander add in the salt for about 15 minutes (if you have time, do it for at least half an hour). Squeeze out any excess water.
  3. Place the potatoes in a mixing bowl and add in the green garlic and mix well. Add in the cayenne pepper if using and mix in the onion and garlic.
  4. Beat the eggs and mix well.
  5. Heat the oil (1 inch deep) in a skillet. Shape the potato mixture into flat 1 or 2 inch pancakes and place into the oil. Let them cook undisturbed on medium low heat for about 3 to 4 minutes and turn the pancake over. The cooked side should be crisp and golden brown.
  6. While the second side is cooking, place a small amount of smoked salmon and a dollop of goat cheese over the crisp side. This should be enough to warm the salmon through.
  7. Let the second side cook for another 3 minutes. Carefully remove and place on paper towels to drain and serve hot.
http://food.lohudblogs.com/2014/04/28/loaded-potato-pancakes-green-garlic/

 

Loaded Potato Pancakes with Green Garlic

Prep Time: 25 minutes (mostly unattended)

Cook Time: 20 minutes

Serves: 4 to 6

Ingredients

4 potatoes (russet or Yukon gold varieties)

1 teaspoon sea salt

1/3 cup finely chopped green garlic (bulbs and tender greens)

½ teaspoon red cayenne pepper (optional)

3 tablespoons chopped onion

2 tablespoons finely chopped basil

2 eggs

Oil for frying

Smoked salmon (about 2 oz)

2 tablespoons (about 11/2 oz) goat cheese

Method of Preparation

  1. Peel the potatoes and shred them using a grater (if pressed for time, you can use a food processor)
  2. Set the potato aside in a colander add in the salt for about 15 minutes (if you have time, do it for at least half an hour). Squeeze out any excess water.
  3. Place the potatoes in a mixing bowl and add in the green garlic and mix well. Add in the cayenne pepper if using and mix in the onion and garlic.
  4. Beat the eggs and mix well.
  5. Heat the oil (1 inch deep) in a skillet. Shape the potato mixture into flat 1 or 2 inch pancakes and place into the oil. Let them cook undisturbed on medium low heat for about 3 to 4 minutes and turn the pancake over. The cooked side should be crisp and golden brown.
  6. While the second side is cooking, place a small amount of smoked salmon and a dollop of goat cheese over the crisp side. This should be enough to warm the salmon through.
  7. Let the second side cook for another 3 minutes. Carefully remove and place on paper towels to drain and serve hot.
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About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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