Splash of Olive Oil for the Pan
1 Yukon Gold or Red Potato, washed and grated with peel on
1 Green Onion, chopped
1 Egg, beaten
1 tsp. Fresh Rosemary, Chopped
Pinch of Salt
Dash of Pepper or Red Pepper Flakes
Garnish; Dollop of Sour Cream and a Pinch of Garlic Chives
In a bowl, combine shredded potato, green onion, egg, and seasonings. Beat with a fork until the egg froths. Add oil to a hot pan, pour in potato mix, and flatten to about ½” with a fork. I use a 7” wide fry pan (it’s my go-to for crepes, and omelets). Reduce heat to medium and cook until golden brown. Flip, and cook remaining side until golden brown. Garnish with a dollop of sour cream and a pinch of chives or fresh herb of choice.
Serves 1 as a main course or 4 as a side. They’re as good cold as they were hot.
Luxed Up; Spread a cold potato pancake with cream cheese, top with a slice or two of smoked salmon, and a spoonful of capers.