|
Search for recipes throughout
the entire site or select one of the recipe collections from
the drop-down menu on the search tool below:
|
|
|
|
Crispy, pan-fried grated potato, onion
and parsley pancakes with creamy gorgonzola 'centers'.
Wisconsin Gorgonzola
Crisp Potato Pancakes
- 4 large (2 1/2 pounds total) baking potatoes,
washed but not peeled
4 tablespoons butter, melted
1/4 cup onions, minced
1/2 tablespoon parsley, chopped
1/2 tablespoon kosher salt
Black pepper, to taste
1/2 cup (3 ounces) Wisconsin Gorgonzola, cut into 1/2 inch pieces
placed in freezer to firm and chill completely
1 teaspoon olive oil
- In a large pot, cover the potatoes with
water and bring to a simmer. Cook for 10 minutes and shut off
the heat. Let the potatoes cool to room temperature in the water.
- When cool, drain and peel the jackets
off the potatoes. Using the course side of a cheese grater, grate
the potatoes into a bowl. Add the melted butter, onion, parsley,
salt and pepper and stir.
- Heat a teaspoon of olive oil in an 8 inch
non-stick pan. Add half the potato mixture and smooth down with
the back of a spoon. Add the cold Gorgonzola slices and top with
the remaining potatoes. Press and seal the edges with the back
of a spoon.
- Over medium high heat cook the potatoes
until lightly browned (2 to 3 minutes). Slide the pancake onto
a plate and turn it over into the same pan. Brow the other side
(2 to 3 minutes).
- Remove from the pan and allow to cool
slightly and then serve.
Makes 4 servings.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
|
Recipe Reviews:
Rate and submit your comments
about this recipe below.
loading
|
|
|
|
|
