Idaho® Potato Pancakes with Roasted Corn and Poblano Peppers

Idaho® Potato Pancakes with Roasted Corn and Poblano Peppers

Source:
Charley French
5151 Café & Catering
Dallas, TX

Yield: 6 (yields 12 pancakes; 2 pancakes per serving)
Calories: 315
Sodium: 192 mg
Fat: 19 g
Protein: 7 g
Cholesterol: 127 mg

Ingredients:

Directions:

  1. In a hot sauté pan, sauté corn in very hot oil, until it begins to caramelize. Add diced pepper and remove from heat.
  2. Boil potatoes until just tender; drain until dry. In food processor, blend potatoes with yolks, butter, salt, white pepper and milk until mixed. Fold in roasted corn-pepper mixture and cilantro. Chill 1 hour before shaping.
  3. Shape potato mixture into patties. In a hot sauté pan, brown patties in oil on both sides. Serve hot.