Okonomiyaki Potato Pancake | Idaho Potato Commission
Idaho® Potato Pancakes: - Leaving the skins on bake the potatoes in a 350˚F oven until fork tender, about 1 hour. - Scoop the “meat” of the potato, then rice or process through a food mill. ...
Ingredients
- 4 pounds Idaho® russet potatoes
- 2 fluid ounces canola oil
- 3 Tablespoons Kosher salt
- 4 each eggs
- 4 cups dashi or vegetable stock
- 1 cup all-purpose flour
- 2 weight ounces potato flakes, plus 2 cups for cooking
- 1 pound applewood smoked bacon, cut into 1 inch pieces
- 2 Tablespoons unsalted butter
- 2 Tablespoons garlic, minced
- 1 pound wild blue shrimp
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