I have the next three days off so Moe will be eating better. Starting this morning with a Chorizo and chive frittata sprinkled with fresh grated Parmesan cheese and served with potato pancakes and homemade bagels, toasted.
Home Cookin Chapter: Recipes From Thibeault’s Table
3 Russet Potatoes, peeled
1/2 small onion
3 tablespoons flour
fresh thyme, minced (optional)
2 eggs beaten
Grate potatoes and onion on box grater using the smallest grater.
Add flour, eggs, salt and pepper and fresh thyme.
Heat large non stick frying pan over medium heat. Add a couple of tablespoons of oil. Using a 1/4 cup measuring cup, scoop up potato mixture and pour into pan. Use the back of the measuring cup to spread the mixture, trying to keep the pancake round. When golden, flip over and cook other side. Keep warm in the oven. Cook the next batch.
Mix chives into sour cream and serve with pancakes.
2 Comments Add yours
Oh my goodness Ann! I\’ll bet you KNOW what you have me craving.Everything looks so delicious, but I have a real weakness for Potato Pancakes. Very nice!