Potato-leek pancake

6 Servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
2 pounds White Rose potatoes
6 tablespoons Unsalted butter, clarified
2 larges Leeks *
1 teaspoon Salt
½ teaspoon Finely ground pepper

Directions

* white and green parts, cleaned and finely chopped This makes one big pancake, to be eaten by cutting into wedges and serving more as an accompaniment than a main course. Adapted from Diane Worthington's "The Cuisine of California" (J. P. Tarcher).

Peel potatoes and soak in cold water for 30 minutes.

Grate and squeeze out every bit of moisture by wringing the potatoes in dry dish towels.

Heat 2 tablespoons butter in heavy frying pan; add leeks and saute until wilted. Season with salt and pepper, then add to potatoes and mix well.

Heat remaining butter in a heavy skillet, preferably a nonstick one, and add potato-leek mixture. Flatten to make a pancake, then cover and cook about 5 minutes over medium-high heat.

Turn pancake and cook until brown and crisp.

Invert onto a serving platter and slice with serrated knife or pizza cutter into wedges.

PER SERVING: 205 calories, 3 g protein, 24 g carbohydrate, 12 g fat (7 g saturated), 31 mg cholesterol, 369 mg sodium, 1 g fiber.

Marlena Spieler writing in the San Francisco Chronicle, 12/16/92.

Posted by Stephen Ceideburg

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