Name: Leek Potato Pancakes
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: 1/2 pound russet potatoes, peeled and quartered (about 1 large) -; 2 pounds medium leeks (white portion only), thinly sliced -; 4 large eggs, lightly beaten -; 1/2 cup dry bread crumbs -; 1/3 cup grated Parmesan cheese -; 1 teaspoon salt -; 1/4 teaspoon pepper -; 1/4 cup canola oil, divided -; Optional: Sour cream, apple sauce and chopped chives -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Leek Potato Pancakes

1. 1/2 pound russet potatoes, peeled and quartered (about 1 large) -

2. 2 pounds medium leeks (white portion only), thinly sliced -

3. 4 large eggs, lightly beaten -

4. 1/2 cup dry bread crumbs -

5. 1/3 cup grated Parmesan cheese -

6. 1 teaspoon salt -

7. 1/4 teaspoon pepper -

8. 1/4 cup canola oil, divided -

9. Optional: Sour cream, apple sauce and chopped chives -

How to cook deliciously - Leek Potato Pancakes

1. Stage

Place potato quarters in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender, adding leeks during the last 3 minutes. Drain.

2. Stage

Transfer potatoes and leeks to a large bowl; mash with eggs, bread crumbs, cheese, salt and pepper. Cover and refrigerate for 1 hour.

3. Stage

Heat 1 tablespoon oil in a large cast-iron or other heavy skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain pancakes on paper towels. If desired, serve with sour cream and apple sauce, and top with chopped chives.