Potato-Leek Pancake

Title:
Potato-Leek Pancake

Yield:
6 Servings

Categories:
Pancakes




Ingredients:





          Stephen Ceideburg


     2 lb White Rose potatoes


     6 tb Unsalted butter, clarified


     2 lg Leeks *


     1 ts Salt


   1/2 ts Finely ground pepper






 * white and green parts, cleaned and finely chopped


 


 This makes one big pancake, to be eaten by cutting into wedges and serving


 more as an accompaniment than a main course. Adapted from Diane


 Worthington's "The Cuisine of California" (J. P. Tarcher).


 


 Peel potatoes and soak in cold water for 30 minutes.


 


 Grate and squeeze out every bit of moisture by wringing the potatoes in dry


 dish towels.


 


 Heat 2 tablespoons butter in heavy frying pan; add leeks and saute until


 wilted. Season with salt and pepper, then add to potatoes and mix well.


 


 Heat remaining butter in a heavy skillet, preferably a nonstick one, and


 add potato-leek mixture. Flatten to make a pancake, then cover and cook


 about 5 minutes over medium-high heat.


 


 Turn pancake and cook until brown and crisp.


 


 Invert onto a serving platter and slice with serrated knife or pizza cutter


 into wedges.


 


 PER SERVING: 205 calories, 3 g protein, 24 g carbohydrate, 12 g fat (7 g


 saturated), 31 mg cholesterol, 369 mg sodium, 1 g fiber.


 


 Marlena Spieler writing in the San Francisco Chronicle, 12/16/92.


 


 Posted by Stephen Ceideburg


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini