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Pepper Jack Potato Pancakes

Note: The mixture is easier to use chilled so leave enough time to refrigerate before frying. I made the mixture the night before.

Yield: 4-6 servings 1x
Prep: 2 hours 15 minsCook: 30 minsTotal: 2 hours 45 minutes
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Ingredients

  • 2 pounds new red potatoes, unpeeled
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup diced onions
  • 1 tablespoon minced garlic
  • 1 teaspoon minced fresh jalapeno pepper, seeds removed
  • 2 whole eggs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 ounces shredded pepper jack cheese
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/4 cup of all purpose flour for dusting
  • Sour cream, for serving

Instructions

  1. Boil potatoes whole in salted water until just slightly shy of done (little hard in center is fine when poked with a fork). Drain, cool and set aside.
  2. In a medium sauté pan over medium heat melt butter in oil and add onions, garlic and jalapeno and sauté for 3-4 minutes until the onions are just starting to get soft.
  3. In a very large bowl, shred skin-on potatoes using the large holes of a box grater.
  4. Add cooked onion mixture and stir to combine.
  5. Add eggs, salt, pepper, cheese and the 3 tablespoons of flour and stir to combine. Refrigerate for a few hours or overnight covered.
  6. When ready to serve, using an ice cream scoop, scoop out into 12 individual balls and flatten into cakes about one half inch thick onto a parchment lined pan.
  7. Pour the ¼ cup flour into a sifter and dust one side then flip with a spatula and dust the other using all of the flour.
  8. In a large skillet or grill pan, melt butter with oil over medium heat and once hot and frothy, place six cakes into the hot fat using a spatula. Cook for three minutes and gently flip and cook the other side for three more minutes. Remove to a platter and once the pan is hot again, repeat for the remaining six, adding more butter if needed.
  9. Serve hot with sour cream.

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