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.