Sunday, August 13, 2006

Potato pancakes with cheddar, jalapeno and ham

One of the things I love to do on a slow weekend is to actually cook a hot lunch. I wake up and look at a few cookbooks, find something interesting, and make a lunch to be eaten at a table with a tablecloth and maybe even wine. It's a nice way to explore simple tastes.

This morning I eventually settled on potato pancakes, and added in these Southwesty ingredients on a whim. I atually made about twice as much as my husband and I felt like eating, so I reserved the leftover batter to be fried up whenever we get hungry in the next few days.

1 lb russet potatoes, shredded
2 jalapeno peppers, seeded and diced
1 small onion, diced
1/4 cup diced ham
3 eggs, beaten
1 tablespoon chili powder
vegetable oil
salt and pepper to taste

Shred the potatoes and sprinkle with salt. Press potatoes down in a colander to drain off excess moisture. In a large bowl add potaotes, jalapenos, onion and ham. Mix chili powder in with beaten egg and pour over ingredients in bowl. Mix well.

In a medium-low heated pan, add about 2 teaspoons of oil. After oil has warmed to the temperature of the pan, add about 1/4 cup pancake batter to pan. Press the batter flat into a pancake shape with a spatula and allow to cook for about 10 seconds, shake to keep from sticking, and allow to cook for about 3 minutes more. Flip the pancake and cook the other side for about 2-3 minutes. Immediately after removing pancake from pan, season with salt and pepper. Serve topped with salsa or sour cream.
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