I'm looking at the food we have left in the fridge and on the counter and see some eggs, milk, a zucchini, half of a large potato, a piece of red onion, a few cherry tomatoes, some cilantro and dill, some Jarlsberg cheese, some bacon and half a loaf of a good harvest bread. The inspiration arises to make potato pancakes. They're not the healthiest breakfast food in the world, but when you occasionally feel like splurging on calories, go for it!
ON THE CUTTING BOARD:
Potato, zucchini, Jarlsberg cheese, cilantro, butter,
flour, red onion, flour, paprika, salt and pepper. I
forgot to add one egg!
STEP ONE:
Grate the potato, zucchini and cheese into a large
bowl.
STEP TWO:
Mince the red onion and add to the mixture with
salt and pepper to taste.
STEP THREE:
Add a generous amount of paprika along with the
chopped cilantro. Add an egg and a T. of flour.
STEP FOUR:
Heat some vegetable oil in a pan along with a T.
of butter. Allow butter to melt and start to sizzle.
Squeeze excess moisture from the potato mixture.
Form into balls and add to the oil and butter in the
pan. Flatten with a spatula. If the mixture is too
wet, add a little more flour.
STEP FIVE:
Cook until golden brown. Add more salt to taste
once you transfer to a plate and enjoy alone or with
some eggs, bacon and toast to round out a full
(and filling) breakfast. I made open-faced sandwiches
to go with mine.
ALLA VOSTRA SALUTE!
