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Potato Pancakes for Roasted Veal Loin with Crispy Garlic-Mustard Crust

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INGREDIENTS

4 lb. peeled russet potatoes
2 cups finely chopped green onions
2 eggs, slightly beaten
1 tbsp. kosher salt
2 tsp. ground white pepper
1 tbsp. olive oil
1 tbsp. clarified butter

INSTRUCTIONS

  1. 1
    Grate 4 lb peeled russet potatoes. Drain excess moisture from potatoes, squeezing through cheese cloth, if necessary.
  2. 2
    Place in large bowl with 6 oz (2 cups) finely chopped green onions. Stir in 2 eggs, slightly beaten, 1 Tbsp kosher salt and 2 tsp ground white pepper.
  3. 3
    Divide and shape into twenty-four 2-1/2- to 3-inch diameter cakes.
  4. 4
    Heat 1 tablespoon olive oil and 1 tablespoon clarified butter in skillet over medium high heat until hot.
  5. 5
    Add potato cakes in batches; fry until lightly browned on both sides and cooked through, adding more oil and butter as needed.
  6. 6
    Drain on paper towels. The cooked potato pancakes may be refrigerated until ready to serve.
  7. 7
    Reheat in 350°F oven.

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cuisines European, North & South American
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