...yummmmm!

I would like to know...

Do you like potato pancakes as much as I do?

Every year around this time,

I crave these!!!

cripsy

shredded

goodness!

I thought I'd share another recipe

that has taken me a few tries

to perfect these tasty cakes!

When I first made them ~

I followed Martha's recipe to a t!

~ and they were good...

at lunch time!!

but

being  more like a Sandra Lee girl

in that,

 I welcome a little help to cut my steps down!

that,

 and I would actually like to eat them for breakfast!

 I take a little help from Ore-Ida

 (that mandolin shredder is sharp, I tell ya!!)

~

Here is my altered recipe for potato pancakes!

Don't worry, these go together quickly!

* 1 bag of Ore-Ida Hashbrown shreds

(I like the flavor of the one with the red peppers)

* 1/2 cup chopped organic spring onions/scallions

(green part, unless you really like the white part,

in which case, go for it!)

* 2 large, organic eggs, slightly beaten

* 1/2 artisan beer

( I know what your thinking, but trust me, it makes a difference!!

I like the flavor the darker ales bring, 

but again, use your "flavor-ite"!)

* 1/2 cup shredded good parmesan cheese

(or use your favorite)

* 3 Tablespoons all purpose flour

* 1 teaspoon sea salt

* fresh ground black pepper to taste

* olive oil for frying

* garnish: creme fraiche (or sour cream), chopped chives,

and diced prosciutto that you have already fried

 * In a beautiful large bowl combine the shredded potatoes, spring onions and cheese shreds.

 * Then fold in the slightly beaten eggs, beer, flour, salt and pepper.

* In a heavy skillet heat over medium high heat, about a 1/4 inch of olive oil.

When oil is hot but not smoking, spoon about a 1/2 cup of potato mixture in skillet per pancake.

Depending on the size of your skillet, you can make a few at a time, being careful they don't run into each other.

* Fry on both sides until golden brown (about 4 - 6 minutes total, but I like mine a little more crispy so I just watch them! Drain on paper towels. Keep warm in a low oven (150 degrees F.)  while preparing others. Serve hot with a dollop of creme fraiche, chives and fried prosciutto.

~

I do hope you try these delicious potato pancakes!

 

and hope you Enjoy!

xo