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Potato Pancake Short Stack

From: Corporate executive chef David Burke, New York Restaurant Group, NYC.

Yield: 6 servings.

2 large Idaho russet potatoes, peeled
3 medium shallots, peeled
1 large egg
to taste, sea salt and pepper
as needed for sautéing, olive oil
2 large beefsteak tomatoes, each sliced into 6 slices (¼” thick)
½ lb. fresh mozzarella cheese, sliced into 12 slices (¼” thick)
12 slices prosciutto
½ cup micro greens
¼ cup minced chives
2 cups balsamic vinegar, boiled until reduced to 1 cup
¼ cup thinly sliced red onion

In food processor, combine potatoes and shallots. Process using grater attachment until potatoes are grated and mixed well. Transfer grated potato mixture to medium bowl. Add egg; mix well. Stir in salt and pepper.

In large nonstick saute pan, heat olive oil. Working in batches, spoon 2 heaping Tbsp. potato mixture into pan for each pancake. Press gently to flatten into circles (2” to 2½” diameter. Cook over medium- high heat, turning several times until pancakes are golden brown on both sides. Drain on paper towels.

On an 8” plate, layer potato pancake, tomato slice, mozzarella slice and prosciutto slice; repeat once. Top with micro greens and chives. Drizzle with reduced balsamic vinegar and garnish with red onion slices.

Photography: Idaho Potato Commission

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