06-20-2013, 09:55 AM
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not antifa
Industry Role:
Join Date: Dec 2008
Location: invisible GNC
Posts: 67,711
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Quote:
Originally Posted by Sly
I eat at home.
Now what?
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slam some leeks in there next time and serve your hashbrowns at dinner!
Quote:
Ingredients:
Servings:
2-4
Units: US | Metric
5 large yukon gold potatoes (peeled)
3 tablespoons unsalted butter
3 large leeks, white and pale green parts, sliced in small ring
salt & freshly ground black pepper
3 tablespoons olive oil
1/4 teaspoon nutmeg, freshly grated
2 teaspoons fresh thyme (or 1 Teaspoon Dried)
1 tablespoon all-purpose flour
1 tablespoon fresh flat leaf parsley, finely chopped
Directions:
1
Grate potatoes into mixing bowl and cover with water.
2
Melt 1 tablespoon butter in medium skillet. Add leeks and cook stirring until softened but not browned, 5 to 7 minutes.
3
Season with salt and pepper and set aside. Drain potatoes and dry them well in kitchen towel.
4
In skillet, heat 1 1/2 tablespoons of olive oil and 1 tablespoon butter.
5
When the butter/oil is hot, spread half the potates in the pan and press down with a wooden spoon.
6
Sprinkle with salt, pepper, nutmeg and half the thyme.
7
Over potato layer, spread leeks in a thin layer and sprinkle with flour.
8
Cover that with the rest of the potato mixture and press down.
9
Sprinkle with salt, pepper, nutmeg and remaining thyme.
10
Cook for 8-10 minutes on one side, then carefully slide pancake out onto plate. Invert plate and put uncooked side down in skillet.
11
Saute for another 8-10 minutes or until very crusty.
12
Serve with sour cream or creme fraiche and garnish with thyme sprigs.
Read more: <a href="http://www.food.com/recipe/potato-and-leek-pancake-170466?oc=linkback">http://www.food.com/recipe/potato-and-leek-pancake-170466?oc=linkback</a>
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