Potato Pancakes Stuffed with Duxelles

Potato Pancakes Stuffed with Duxelles
Photo by Scott Phillips

Ingredients

  • 2-½ lb. russet (Idaho) potatoes (4 medium), peeled, cut in quarters lengthwise and reserved in cold water
  • 1 medium yellow onion, diced (about 1-¼ cups)
  • 1 large egg
  • 1 tsp. baking powder
  • 2 Tbs. thinly sliced fresh chives
  • 1/8 tsp. freshly ground black pepper
  • 2-½ tsp. kosher salt; more to taste
  • + 3 more ingredients
    • About ¾ cup corn oil
    • 2 Tbs. all-purpose flour
    • 1 recipe Duxelles

Heat the oven to 250°F. Set a colander in the sink. Grate the potatoes in a food processor fi tted with a medium (4 mm) grating disc. Transfer the potatoes to the colander and sprinkle with 2 tsp. of the salt. Toss and let the potatoes drain for 10 minutes, tossing occasionally. Meanwhile, repl...

View full recipe at Fine Cooking

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