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Idaho® Potato and Asparagus Pancakes

 

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Idaho® Potato and Asparagus Pancakes
 

 

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Recipe

Idaho® Potato and Asparagus Pancakes

These different potato pancakes can be really be served for an elegant brunch with smoked salmon or on the side of any meal.

Times

  • Prep Time : 15 min
  • Cook Time : 20 min
  • Ready Time : 35 min

Servings

4

Ingredients

  • 1 pound medium Idaho® potatoes, unpeeled
  • 1/4 cup whole milk
  • 1 1/2 tablespoons flour
  • 2 Eggs
  • 1 egg white
  • 5 ounces fresh asparagus
  • Salt and pepper, to taste
  • ounces clarified butter
  • 4 cups baby greens
  • 1/2 cup balsamic vinaigrette (your recipe)
  • 15 slices smoked salmon, 1 ounce each
  • 1 cup cherry tomatoes

Directions

1 Put potatoes in large pot of salted water; boil until tender, 18 to 20 minutes. Drain and cool slightly; peel with sharp knife while potatoes are still warm.Put potatoes through a food mill into a large bowl. Stir in milk and flour. Add eggs and egg white, one at a time. Mix gently until milk and eggs are incorporated and mixture is the consistency of pastry cream.
2 Put potatoes through a food mill into a large bowl. Stir in milk and flour. Add eggs and egg white, one at a time. Mix gently until milk and eggs are incorporated and mixture is the consistency of pastry cream.
3 Boil asparagus in salted water until tender-crisp, 3 to 4 minutes. Slice on bias into ¼-inch pieces, reserving a few asparagus tips for garnish if desired. Add to potato mixture along with salt and pepper to taste.
4 Heat 1 to 2 ounces clarified butter in a large skillet over medium-high heat. Spoon 2 ounces (about 1/4 cup for each pancake) potato mixture into pan to make oval pancake; cook until golden brown, 3 minutes per side.
5 Repeat to make 12 pancakes, adding butter as needed; reserve warm.
6 Toss greens with vinaigrette; reserve.
7 Per portion: Place a 4-inch metal ring on one side of a dinner plate; line with 3 slices salmon. Remove ring carefully, leaving the salmon; fill salmon ring with dressed greens; garnish with cherry tomatoes.
8 Fan 3 potato pancakes on other side of plate; garnish if desired with reserved asparagus tips. (For alternate plating, as shown in photo, stack potato pancakes, top with salmon; garnish with dressed greens.)

Source: Idaho Potato Commission

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comments

 

3 Responses to Idaho® Potato and Asparagus Pancakes

  1. avatar says: Gail

    Potatoes are not listed in the ingredients. How many? Should they be pre-cooked? If so, how? Can you use a food processor instead of a food mill?
    Thank you.

  2. avatar says: Leomi

    steps 1 and 2 are the same, step 3 says cut on the bias but doesn’t state what.

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