Source: Heather Gardea 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 teaspoon salt
1/4 teaspoon pepper
Vegetable oil as needed
Sour cream as needed
Directions:
Rinse potatoes under cold water. Coarsely grate potatoes and onion using grater or food processor. Place in towel; twist to squeeze out all water.
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.
Drain on towel; serve immediately with sour cream.
For convenience, frozen hash browns can be substituted for the fresh Idaho® Potatoes.