Idaho® Potato Pancake Short Stack
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Credit: David Burke, Corporate Executive Chef, New York Restaurant Group, New York
The National Culinary Review, May 2013
2 large Idaho® russet potatoes, peeled
3 medium shallots, peeled
1 large egg
Sea salt and pepper, to taste
Olive oil, for sauteing
2 large beefsteak tomatoes, each sliced in
6 (¼-inch thick) slices
½ lb. fresh mozzarella cheese, sliced in
12 (¼-inch thick) slices
12 slices prosciutto
½ cup microgreens
¼ cup minced chives
2 cups balsamic vinegar, boiled until reduced to 1 cup
¼ cup thinly sliced red onion
1. In food processor, combine potatoes and shallots. Process using grater attachment until potatoes are grated and mixed well. Transfer to medium bowl. Add egg; mix well. Stir in salt and pepper.
2. In large nonstick saute pan, heat olive oil. Working in batches, spoon 2 T. (heaping) potato mixture into pan for each pancake. Press gently to flatten into circles (2-2½ inches in diameter). Cook over medium-high heat, turning several times, until pancakes are golden-brown on both sides. Drain on paper towels.
On 8-inch plate, layer potato pancake, tomato slice, mozzarella slice, prosciutto slice; repeat once. Top with microgreens and chives. Drizzle with reduced balsamic vinegar; garnish with red-onion slices.
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