Tarragon Potato Pancakes
Makes
4
servings
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
Ingredients
4 medium red potatoes
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
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
1
Steam the potatoes whole for 30 minutes. Peel and grate coarsely.
2
Heat the butter and oil in a skillet.
3
Sauté the garlic and onion
4
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.
5
In another bowl combine the flour baking powder Parmesan cheese and parsley
6
Pour the wet ingredients into the dry and stir to combine.
7
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.
8
Both sides should be golden brown.