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Idaho® Potato Pancakes

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Recipe courtesy of Heather Gardea, Corporate Executive Chef, Coco’s & Carrows Restaurants, Irvine, CA

Yield: 36 pancakes

Ingredients

• 2 lb. Idaho® Potatoes, peeled
• 8 oz. Yellow onions
• 2 Large eggs, beaten
• 4 oz. Ham, diced
• 1/4 cup Green onions, diced
• 3 oz. Green bell pepper, diced
• 4 oz. Cheddar cheese, shredded
• 1/2 tsp. Salt
• 1/4 tsp. Pepper
• Vegetable oil as needed
• Sour cream as needed

Directions

1. Rinse potatoes under cold water. Coarsely grate potatoes and onion using grater or food processor. Place in towel; twist to squeeze out all water. 
2. Mix potato and yellow onion with eggs, ham, green onions, bell peppers and cheese. Season with salt and pepper. Heat griddle or non-stick pan with thin film of vegetable oil over medium heat. Drop approximately 2 Tbsp. potato pancake mixture onto griddle and flatten with spatula. Fry until golden, flip over and brown other side, about 4 minutes. 
3. Drain on towel; serve immediately with sour cream. 

For convenience, frozen hash browns can be substituted for the fresh Idaho® Potatoes.