Spicy Pepper Jack Potato Pancakes
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 cup grated Idaho Russet Potatoes (approximately one, 3/4 pound potato)
1/3 cup grated onion
1/3 cup grated Pepper Jack cheese
2 tablespoons super finely chopped Jalapeño pepper, seeds removed
1/2 teaspoon finely minced garlic
2 teaspoons chipotle adobo sauce (see notes)
1 teaspoon sea salt
1 egg
Olive oil
Instructions:
Yield: Makes 1-1/2 dozen potato pancakes
Use a food processor fitted with the grater attachment — or a hand held grater — to grate the potato and onion. (The former is much easier!) Then use your hands to squeeze as much liquid as possible out of the potatoes and onion. Potatoes have a very high water content, so you’ll be surprised at the quantity of liquid. You can actually “wring out” the potatoes!
In a medium-sized mixing bowl, combine the potato and onion with the cheese, jalapeño, garlic, chipotle adobo sauce, salt and egg. Generously coat a large sauté pan with olive olive oil, and place it over medium-high heat. Once the pan is very hot, shape the potato mixture into approximately tablespoon-sized pancakes, placing them in the hot pan as you go. There should be at least an inch or so between them. Gently press each one to flatten slightly. Cook until they are golden brown, about 2 minutes per side. Continue sautéing the pancakes using more of the oil if necessary. Serve immediately!
From cookingontheweekends.com