5/2/13 - Kacey’s Potato Pancake

  • Chef Darrell Mizel, Kacey's Seafood
  • 0

Potato Pancake Recipe:

¼ LB shredded potatoes

1cup shredded cheddar cheese

3 whole eggs

salt/pepper “to taste”

¼ cup diced green onion

1/3 cup all-purpose flour

Crack eggs in a metal bowl. Add cheese, onion, potatoes & flour. Incorporate until mixture is completely blended. Add salt & pepper.

Allow mixture to rest uncovered, for 1 hour in the refrigerator.

Using a 8” non-stick sauté pan or a griddle. Coat pan using pan spray or a butter substitute.

375* griddle or med/high for the stovetop.

Spoon in 4 -1oz dollops of the mixture into the pan then press down to flatten into a cake with a spatula.

Cook 30-45 seconds on each side.

Then remove and top with Crab & Corn Relish. Serve and ENJOY!

Crab & Corn Relish Recipe:

½ oz crab pearl

6 oz frozen kernel corn

6 strips diced cooked bacon, (med/crisp) –Turkey Bacon can be substituted.

1 tsp diced green peppers

1 tsp diced onion

1 tsp diced red peppers

pinch of salt/pepper

Sauté bacon, onions & peppers. Add salt/pepper. Add corn and let mixture cool.

Top Potato Pancakes with approximately 1 tsp relish, crab and either tartar sauce or your favorite remoulade.