Tarragon Potato Pancakes
4
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons garlic minced
2 cups onion minced
2 cups milk
4 eggs
2 tablespoons tarragon chopped fine
½ teaspoon black pepper
2 teaspoons sea salt
1 cup flour
1 teaspoon baking powder
1 cup Parmesan cheese grated
1 cup parsley chopped
Oil to sauté
These tarragon speckled potato pancakes are perfect for a savory pancake dinner. Dollop with yogurt and serve with a garden salad
Meal Type
Entrees Side Dishes
Diet Type
Vegetarian
Steam the potatoes whole for 30 minutes. Peel and grate coarsely.
Heat the butter and oil in a skillet.
Sauté the garlic and onion
In a medium size bowl whisk the milk and eggs together. Add the potatoes tarragon pepper and sea salt. Then add the garlic and onion.
In another bowl combine the flour baking powder Parmesan cheese and parsley
Pour the wet ingredients into the dry and stir to combine.
Heat a little oil in a skillet and using a ¼ cup measure pour the batter into the skillet. Sauté until they start crusting around the edge then flip. Cook another 3 minutes.
Both sides should be golden brown.
Ingredients
4 medium red potatoes2 tablespoons butter
2 tablespoons olive oil
2 tablespoons garlic minced
2 cups onion minced
2 cups milk
4 eggs
2 tablespoons tarragon chopped fine
½ teaspoon black pepper
2 teaspoons sea salt
1 cup flour
1 teaspoon baking powder
1 cup Parmesan cheese grated
1 cup parsley chopped
Oil to sauté