So sorry to have been slow on the recipe front this summer, but there has been a lot going on and I have been away in the intense heat of New York for a while.
Potato Pancakes with Poblano Chile Sour Cream
Recipe By : Chef Shobhan
Serving Size : 4 Preparation Time :0:45
Amount Measure Ingredient -- Preparation Method
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2 poblano chillies -- washed, roasted, skinned and seeded
1 cup sour cream
4 large red skinned potatoes -- shredded
1 medium onion -- shredded
3 medium eggs -- beaten
2 tablespoons coconut oil
salt and pepper to taste
Before cooking the pancakes fire roast the poblano peppers by placing them on the stovetop burner on a medium heat until the skins are blackened. Leave to cool enough to touch and then scrape the skins off with a spoon or blunt knife. Open up the chillies and remove the seeds and stalk. Once they are completely cooled down place them in a food processor and add the sour cream. Blend until smooth and add some salt and pepper to taste. Set aside in the fridge.
While the peppers are cooling down combine the shredded potato and onion with the beaten eggs.
Heat a large cast iron skillet and melt the coconut oil once its heated up.
Take a handful of the mixture and place it in the pan and flatten out with a spatula. You can probably cook 2 or 3 at a time. This mixture will make about eight medium sized pancakes. Fry for about 5 - 7 minutes on a low/medium heat or until each side is crispy and cooked through.
Once cooked through place on a heatproof plate in the oven while the others are cooking.
Place a tablespoonful of the sour cream ontop of each pancake before serving.
Serve with a green vegetable of your choice.
"Yummy for breakfast"
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NOTES : Make sure that you buy a high quality organic sour cream or a raw sour cream. Then it will have the health benefits of being probiotic. Poblano peppers are very high in vitamin C, they are anti-inflammatory and bost the immune system.