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Potato-Leek Pancakes

Charles E. Walton IV
Yield Makes 6 to 8 pancakes
With freshly grated potatoes, it's best not to make this ahead of time as they'll brown. You can deep-fry the pancakes, but we've used an electric griddle for a less fattening version. Prep: 5 minutes, Cook: 8 minutes per batch.

Ingredients

  • 5 medium potatoes, peeled, grated, and squeezed of all excess liquid or 1 (18-ounce) bag refrigerated preshredded potatoes
  • 1/2 cup leeks, sliced
  • 2 eggs, lightly beaten
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons chopped fresh tarragon

How to Make It

  1. Combine all ingredients in a large bowl, and mix until potatoes are well coated. Shape mixture into 6 to 8 patties.

  2. Place patties on a heated griddle or nonstick skillet. Cook over medium-low heat 4 to 5 minutes on each side or until golden brown. Drain on paper towels. Serve immediately with crème fraîche or sour cream.