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
  • About ¾ cup corn oil
  • 1 large egg
  • 1 medium yellow onion, diced (about 1-¼ cups)
  • 2 Tbs. all-purpose flour
  • 1/8 tsp. freshly ground black pepper
  • 2-½ tsp. kosher salt; more to taste
  • + 3 more ingredients
    • 2 Tbs. thinly sliced fresh chives
    • 1 tsp. baking powder
    • 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

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network