Author Notes: I usually make potato pancakes to top with something…caviar, jam, salsa. This time I made it to just stand alone …all by itself. The blue cheese makes it savory and creamy, the red onions a sweet crunch and all this needs to top it is a little pinch of fleur de sel. – dymnyno
Serves: 2, 4, 6
Butter and Blue Potato PancakesPrint Recipe
- 1 medium russet potato
- 1 cup red onion, small dice
- 2 eggs
- 1 tablespoon flour
- 2 tablespoons blue cheese, crumbled
- 1 tablespoon butter
- 1 tablespoon olive oil
- fleur de sel
- black pepper
Grate the potato on a box grater and squeeze as much moisture as you can (use a towel)
Dice the red onion (small)
Mix the grated potato and the onions together in a large bowl.
Add the flour and mix thoroughly.
Add the eggs.
Add the blue cheese crumbles and pepper and mix.
Melt the butter and add a tablespoon of olive oil.
Drop about 2 tablespoons of the mixture in the pan and press to make it flat and uniform in shape.
Cook until crisp , then turn over and finish.
Makes a few large pancakes or a lot of small ones…Serve them hot! Add more butter and olive oil if you need more during the process.
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This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0
This recipe was entered in the contest for Your Best Recipe with Potatoes
This recipe was entered in the contest for Your Best Potato Pancakes