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
Ingredients
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
Instructions
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.
Yield
6 servings
Tags
Appetizer, The National Culinary Review
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