Ingredients:
1 batch Pamela's gluten free pancakes
3 yukon gold potatoes, peeled and grated
1/2 medium onion, chopped
1 Tblsp fresh rosemary, minced
1/3 cup grated parmesan
1/4 cup crumbled goat cheese
4 slices bacon
butter
salt and pepper
Once your potatoes are grated, place them in a paper towel and squeeze out all moisture. Put them into a bowl and toss with salt and pepper. Saute the onion in butter, and when softened add the rosemary. When the onion is translucent, add the mixture to the potatoes. Make a batch of pancakes, and mix in the parmesan. Mix the pancake and potato mixtures together.
Chop the bacon into small pieces and cook in a pan until crispy.
Melt butter in a pan and add 1/4 cup pancake batter. Cook until nice and brown on both sides.
Plate with goat cheese and bacon crumbles.
I think this recipe would work with any number of fresh herbs in the batter, and a variety of different toppings. Possibly a herbed creme fraiche. It would even work as breakfast with a fried egg on top and some grated parmesan.
Enjoy!
Ora
1 comment:
Sounds fabulous. I'll have to ask Frank to make some.
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