For me, it’s the perfect hash brown, with just the right amount of spiciness and sweetness to elevate an already popular dish.
Preparation:
To cook:
Level: Easy
Ingredients
- 1-½ pound Yellow Potatoes or Yukon Gold
- 1 medium onion
- ½ cups Grated mild cheddar (I use Irish Skellig)
- ¼ cups Pickled jalapeno peppers, chopped
- 2 Eggs
- Salt and pepper to taste (note that jalapeños and cheddar are both salty)
- Olive oil, for frying
- Sour cream, for serving
Preparation
Wash and dry the potatoes. Cut away any imperfections. Peel the onion. Place a cheesecloth over a medium bowl and grate the potatoes and onion with a box grater. You can also use a food processor to grate the potatoes and onion, but be sure to always use the cheesecloth to drain excess liquid.
Squeeze out as much liquid as possible, return the potatoes and onion to the bowl and discard the liquid and cheesecloth. Using the box grater, grate the cheese into the bowl. Add jalapeños, eggs, salt and pepper. Mix well. (Traditionally you’d use flour as a binder, but I’ve always felt that flour takes away some of the flavor, and I’ve found potatoes to be starchy enough that you only need a few eggs. As a bonus, not adding flour makes them gluten free. Also, instead of frying them, I just use a little olive oil in a nonstick pan, which also makes them a little healthier than they would otherwise be.)
Use 2 spoons to add the mixture to the pan and form pancakes (shape them delicately without pressing too much or you will make them stick). Fry for about 5-7 minutes on each side, covering with a lid for about 2 of those minutes to make sure they cook through (there are few things worse than biting into a crispy potato pancake only to find it undercooked inside). Drain on a paper towel.
Serve with sour cream.
