Potato Pancakes with Caveman Blue
(serves 4-6 as a side dish)
This hearty, comfort food inspired recipe is a twist on the Hanukah favorite and features Rogue Creamery’s Caveman Blue, a deliciously earthy natural rind cheese with a decadent fudge-like texture.
3-4 large red potatoes, peeled and shredded (about 3 ½ – 4 c.)
1 c. onion, minced
¼ c. chopped parsley
½ tsp. salt
3 tbsp. flour
3.5 oz. Rogue Creamery Caveman Blue*
Oil for frying
Crème Fraiche or Sour Cream for topping (optional)
Place peeled, shredded potatoes in a colander or strainer for 5 minutes. Press gently to remove excess moisture.
In a large bowl, combine potatoes, onions, parsley, salt, flour and eggs. Stir well. Crumble Caveman Blue and add ½ c. of cheese to potato mixture. Stir gently to incorporate. Reserve remaining cheese for topping pancakes.
In a large skillet, heat ½ inch of cooking oil over medium high heat. When hot, carefully place a heaping tablespoon of potato mixture in oil. Allow to cook for 2-3 minutes until golden brown. Turn pancakes and gently press with spatula to flatten slightly. Cook an additional 2-3 minutes until golden.
Remove from oil and drain on paper towels. Repeat with remaining potato mixture. Pancakes can be kept warm in a 300 degree oven. Serve warm, topped with a dollop of Crème Fraiche or Sour Cream and 2 tsp. crumbled Caveman Blue.
*Caveman Blue is the ideal cheese for this recipe. If it not available in your area, Fourme d’Ambert would make a great substitute as would another natural rind blue like Stilton.