Pepper Jack Potato Pancakes

• Vegetarian

• Produce

  • 1 tbsp Garlic
  • 1 tsp Jalapeno pepper, fresh
  • 1 cup Onions
  • 2 lbs Red potatoes, new

• Refrigerated

  • 2 Eggs, whole

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 7 tbsp Flour
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 4 tbsp Butter
  • 4 oz Pepper jack cheese
  • 1 Sour cream

Found on afamilyfeast.com

Description

Ingredients

• 2 pounds new red potatoes, unpeeled
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 cup diced onions
• 1 tablespoon minced garlic
• 1 teaspoon minced fresh jalapeno pepper, seeds removed
• 2 whole eggs
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 4 ounces shredded pepper jack cheese
• 3 tablespoons all-purpose flour
• 2 tablespoons butter
• 1 tablespoon olive oil
• ¼ cup of all purpose flour for dusting
• Sour cream, for serving

Directions

• Boil potatoes whole in salted water until just slightly shy of done (little hard in center is fine when poked with a fork). Drain, cool and set aside.
• In a medium sauté pan over medium heat melt butter in oil and add onions, garlic and jalapeno and sauté for 3-4 minutes until the onions are just starting to get soft.
• In a very large bowl, shred skin-on potatoes using the large holes of a box grater.
• Add cooked onion mixture and stir to combine.
• Add eggs, salt, pepper, cheese and the 3 tablespoons of flour and stir to combine. Refrigerate for a few hours or overnight covered.
• When ready to serve, using an ice cream scoop, scoop out into 12 individual balls and flatten into cakes about one half inch thick onto a parchment lined pan.
• Pour the ¼ cup flour into a sifter and dust one side then flip with a spatula and dust the other using all of the flour.
• In a large skillet or grill pan, melt butter with oil over medium heat and once hot and frothy, place six cakes into the hot fat using a spatula. Cook for three minutes and gently flip and cook the other side for three more minutes. Remove to a platter and once the pan is hot again, repeat for the remaining six, adding more butter if needed.
• Serve hot with sour cream.