Potato-Leek Pancakes
Charles E. Walton IV
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.
Yield: Makes 6 to 8 pancakes
Recipe from
More From MyRecipes
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
Preparation
- 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.
Potato-Leek Pancakes Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: MyRecipes
More Recipes for Side Dishes/Vegetables
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Leek, Potato, and Caraway Latkes with Spiced Sour Cream
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Smoky Potato Pancakes
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Potato-Leek Gratin
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