Denver Potato Pancakes - Coco's

By BlueSchmoo

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 teaspoon salt
• 1/4 teaspoon pepper
• Vegetable oil as needed
• Sour cream as needed
• _________________________________
• Makes 9 Pancakes
• 1/2 lb. Idaho® Potatoes, peeled
• 2 oz. yellow onions
• 1 medium egg, beaten
• 1 oz. ham, diced
• 1 Tbsp green onions, diced
• 3/4 oz. green bell pepper, diced
• 1 oz. cheddar cheese, shredded
• 1/8 teaspoon salt
• 1/16 teaspoon pepper
• Vegetable oil as needed
• Sour cream as needed

Details

Servings 36
Adapted from recipes.idahopotato.com

Preparation

Step 1

1. Rinse potatoes under cold water. Coarsely grate potatoes and onion using grater or food processor. Place in towel; twist to squeeze out all water.

2. 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.

3. Drain on towel; serve immediately with sour cream.

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