Idaho® Potato Pancakes with Roasted Corn and Poblano Peppers | Idaho Potato Commission
In a hot sauté pan, sauté corn in very hot oil, until it begins to caramelize. Add diced pepper and remove from heat. Boil potatoes until just tender; drain until dry. In food processor, blend...
Ingredients
- 1 cup fresh corn kernels
- 2 ounces corn oil, divided
- 1 poblano pepper, cored, seeded, diced into 1-inch sections
- 4 large Idaho® potatoes, peeled, diced into 1-inch sections
- 3 egg yolks
- 3 tablespoons butter
- 1/4 teaspoon salt
- Pinch white pepper
- 1 1/2 cups 2% milk
- 3 tablespoons cilantro, chopped
More Like This
Idaho® Potato Pancakes | Idaho Potato Commission
retail.idahopotato.com
Idaho® Potato, Carrot, and Zucchini Pancakes | Idaho Potato Commission
foodserviceblog.idahopotato.com
Potato Pancakes | Idaho Potato Commission
idahopotato.com
Idaho® Potato Pancake Short Stack | Idaho Potato Commission
idahopotato.com
Potato Pancakes with Canadian Bacon | Idaho Potato Commission
idahopotato.com
Corn and Potato Mini Pancakes with Salsa | Idaho Potato Commission
idahopotato.com
Corn and Potato Mini Pancakes with Salsa | Idaho Potato Commission
idahopotato.com
Classic Idaho® Potato Latkes | Idaho Potato Commission
directory.idahopotato.com