Idaho Potato Pancakes

Yield: 36 pancakes


INGREDIENTS:

2 lb. Idaho® Potatoes, peeled
8 oz. Yellow onions
2 Large eggs, beaten
4 oz. Ham, diced
1/4 cup Green onions, diced
3 oz. Green bell pepper, diced
4 oz. Cheddar cheese, shredded
1/2 tsp. Salt
1/4 tsp. Pepper
Vegetable oil as needed
Sour cream as needed

DIRECTIONS:

Rinse potatoes under cold water. Coarsely grate potatoes and onion using
grater or food processor. Place in towel; twist to squeeze out all water.
Mix potato and yellow onion with eggs, ham, green onions, bell peppers and
cheese. Season with salt and pepper. Heat griddle or non-stick pan with thin
film of vegetable oil over medium heat. Drop approximately 2 Tbsp. potato
pancake mixture onto griddle and flatten with spatula. Fry until golden,
flip over and brown other side, about 4 minutes. Drain on towel; serve
immediately with sour cream.

For convenience, frozen hash browns can be substituted for the fresh Idaho®
Potatoes.

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