Potato-Leek Pancakes

Name: Potato-Leek Pancakes
Yield: Makes 6 to 8 pancakes
Ingredients: 5 medium potatoes, peeled, grated, and squeezed of all excess liquid or 1 (18-ounce) bag refrigerated preshredded potatoes; ½ cup leeks, sliced; 2 eggs, lightly beaten; ¼ teaspoon freshly ground pepper; 2 tablespoons chopped fresh tarragon

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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.

By Marcy Jimenez

Recipe by MyRecipes October 2005

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Credit: Charles E. Walton IV

Recipe Summary

Yield:

Makes 6 to 8 pancakes

Ingredients

5 medium potatoes, peeled, grated, and squeezed of all excess liquid or 1 (18-ounce) bag refrigerated preshredded potatoes
½ cup leeks, sliced
2 eggs, lightly beaten
¼ teaspoon freshly ground pepper
2 tablespoons chopped fresh tarragon

Directions

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

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Step 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.

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Potato-Leek Pancakes

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Recipe Summary

Ingredients

Directions

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Potato-Leek Pancakes

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Potato-Leek Pancakes