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Created by Heather Gardea, Corporate Executive Chef Advantica Restaurant Group, Spartanburg, S.C. This recipe appears on the menu at Coco’s Café & Bakery and Coco’s Bakery Restaurant.

Idaho Potato Pancakes

2 pounds Idaho® potatoes, peeled*

8 ounces yellow onions

2 large eggs, beaten

4 ounces ham, diced

1/4 cup green onions, diced

3 ounces green bell pepper, diced

4 ounces cheddar cheese, shredded

1/2 teaspoon salt

1/4 teaspoon pepper

Vegetable oil as needed

Sour cream as needed

1. Rinse potatoes under cold water. Coarsely grate potatoes and onion using grater or food processor. Place in towel; twist to squeeze out all water.
2. Mix potato and yellow onion with eggs, ham, green onions, bell peppers and cheese. Season with salt and pepper.
3. Heat griddle or non-stick pan with thin film of vegetable oil over medium heat. Drop approximately 2 tablespoons potato pancake mixture onto griddle and flatten with spatula. Fry until golden, flip over and brown other side, about 4 minutes.
4. Drain on paper towel; serve immediately with sour cream.

Makes 36 pancakes.

*For convenience, frozen hash browns can be substituted for the fresh Idaho® potatoes.

Recipe and photograph provided courtesy of Idaho Potato Commission.

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