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Potato Leek Pancakes

Chef D. Scott Phillips, President FSC
Versatile Potato Dish
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Side Dish
Servings 10

Ingredients
  

  • 2 lbs russet potatoes
  • 1 1/2 cups leeks (use white portion only, thinly sliced)
  • 8 each large eggs
  • 3/4 cup parmesan cheese
  • 1/4 cup sour cream
  • 1 cup seasoned breadcrumbs
  • 1/8 cup chives
  • 2 tsp kosher salt
  • 2 tbsp oil (olive and vegetable blended)

Instructions
 

  • Peel and quarter potatoes, place in a large saucepan and cover with cold water.
  • Bring to a boil and reduce heat to medium for 20 minutes or until tender.
  • Add leeks the last four minutes of cooking then drain.
  • In a large bowl, mash leeks and potatoes.
  • Blend with eggs, seasoned breadcrumbs, cheese, sour cream, chives and kosher salt.
  • Heat cast iron skillet to medium heat, add blended oil.
  • Add batter (1/4 cup each) and heat on both sides until golden brown.
  • Drain on paper towel.

Notes

Serve with chunky applesauce.