Prep Time: 5 minutes Cook Time: 8 minutes per batch Inspired by: Marcy Jimenez
Potato-Leek Pancakes are satisfying and delicious. It’s easy to throw a bunch of shredded vegetables together and cook them as pancakes. Serve these with crème fraîche, sour cream, or yogurt! Try replacing some of the potatoes with carrots or summer squash to mix it up!
Ingredients:
- 5 medium potatoes, peeled, grated, and squeezed of all excess liquid
- 1/2 cup leeks, sliced
- 2 eggs, lightly beaten
- 1/4 tsp ground pepper
- 2 Tbsp fresh tarragon, chopped
Directions:
1. Combine all ingredients in a large bowl. Mix until potatoes are well coated. Shape mixture into 6-8 patties.
2. Place patties on a heated griddle or nonstick skillet. Cook over medium-low heat 4-5 minutes on each side or until golden brown. Drain excess liquid on paper towels. Serve immediately with your choice of crème fraîche, sour cream, or yogurt. Enjoy!