Savory Potato Pancakes for Special Occasions
[Home Party Dish] Homemade Potato Pancakes
Tired of the same old cakes for birthdays? This year, let’s try something different! Make these unique potato pancakes when you crave an unconventional yet delightful treat. Perfect for creating memorable moments during home parties.
Main Ingredients
- 500g potatoes
- 2 eggs
- 60g bacon
- 1/4 onion
- 1 handful spinach (approx. 30g)
- 1 Tbsp shredded cheddar cheese (optional)
- 1 pinch salt
- 1 pinch black pepper
- 10g butter (for cooking pancakes)
- A little cooking oil (for cooking pancakes)
Special Sauce Ingredients
- 50ml heavy cream
- 50ml milk
- 10g butter (for sauce)
- 10g all-purpose flour
- 1/2 tsp whole grain mustard
- 50ml heavy cream
- 50ml milk
- 10g butter (for sauce)
- 10g all-purpose flour
- 1/2 tsp whole grain mustard
Cooking Instructions
Step 1
First, hard-boil 2 eggs for at least 12 minutes until fully cooked. These will be mashed into the pancake batter later, so ensure the yolks are completely set.
Step 2
Peel the 500g of potatoes and cut them into manageable chunks. Place them in a pot of water and boil until they are very tender when pierced with a fork, about 20-25 minutes. Ensure they are thoroughly cooked.
Step 3
Mash the potatoes while they are still hot for the smoothest texture. Use a fork or potato masher to create a lump-free mash. It’s important to do this quickly before they cool down and become harder to mash.
Step 4
Now, prepare the additional ingredients. Thinly slice the bacon. Blanch the spinach in boiling water, then rinse with cold water, squeeze out excess moisture, and finely chop it. Finely dice the onion.
Step 5
Heat a pan with a little cooking oil over medium heat. Add the sliced bacon and diced onion and sauté until the bacon is slightly crispy and the onion is translucent. Season with a pinch of black pepper to enhance the flavor.
Step 6
It’s time to combine everything! To the mashed potatoes, add the sautéed bacon and onion mixture, the chopped spinach, and the finely mashed hard-boiled eggs. Season with a pinch of salt and another pinch of pepper. If you like, you can add 1 tablespoon of shredded cheddar cheese. Gently knead the mixture with your hands until all ingredients are well combined to form the pancake dough. If it seems too wet, add a bit more mashed potato; if too dry, add a little more egg.
Step 7
Let’s cook the pancakes! Heat 10g of butter and a little cooking oil in a non-stick pan over medium-low heat. Drop spoonfuls of the potato mixture onto the pan and shape them into pancakes. Cook for about 2-3 minutes per side, until golden brown and slightly crispy on the outside. Be mindful of the heat to prevent burning.
Step 8
Arrange the nicely browned potato pancakes on a serving plate. You can stack them or create various shapes. Now, let’s prepare a delicious sauce to accompany them.
Step 9
In a small saucepan, melt 10g of butter over medium-low heat. Once melted, whisk in 10g of flour to create a roux. Cook, stirring constantly, until smooth and lightly golden, ensuring the raw flour taste is gone.
Step 10
Gradually whisk in 50ml of milk and 50ml of heavy cream into the roux, a little at a time, to prevent lumps. Continue to stir and cook over low heat until the sauce thickens to your desired consistency. Once thickened, remove from heat and stir in 1/2 teaspoon of whole grain mustard. This creates a flavorful, special sauce to drizzle over your potato pancakes.
