These light potato pancakes with bright topping including crunchy cucumber, zesty radish, and chives are perfect for breakfast or brunch.
2 cups peeled and julienned potatoes (Red, Purple, White you can decide or use a mixture of these potatoes)
1 small zucchini, julienned
2 scallions, cut into 2-inch lengths, and cut into thin ribbons (to match julienne size)
1/3 red bell pepper, cut to match julienne
2 Tablespoons flour
1/2 teaspoon salt
2 teaspoons butter/oil, for cooking
1/2 cup plain Greek-style yogurt
1 small pickling cucumber, finely diced
1 teaspoon thinly sliced fresh chives
1 radish, finely diced
Pinch of salt
Prep Time: 20min | Cook Time: 20min
In a medium bowl, combine the potatoes, zucchini, scallion, and red pepper. Sprinkle with the flour and salt. Stir well to coat the vegetables. (This keeps you from getting flour lumps.) Add the eggs and stir to combine.
Heat a nonstick pan on medium heat and add butter or oil (or a combo of the two); just enough to coat the pan very lightly. Using a medium scoop or large spoon, portion the vegetable mixture into the pan, flattening the scoops as you go, to make pancakes. Unless you’ve got a huge pan, you’ll probably be cooking this in batches.
Cook until the pancakes are browned on one side, then flip and cook on the second side until they’re browned and the vegetables are cooked through. The first side you cook will be more eggy and pancake-looking, while the second side will give a much better view of the vegetables.
As you cook, it’s inevitable that bits of vegetable will detach from the pancakes. You shouldn’t have a lot of them—just a few. Make sure they’re cooked through, and save them for a garnish.
Move potato pancakes to a plate lined with a paper towel to absorb any extra fat. If you need to keep them warm while you continue to cook, you can put them in a slightly warm oven.
Simply mix all the ingredients together in a small bowl. You can make this well ahead of time, if you like, and keep it refrigerated until serving.
Serve the potato pancakes warm, with a dollop of the yogurt on top and a garnish of the spare bits of cooked vegetables and/or a few bits of chive. Pass more yogurt at the table, if you like.
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