Potato Pancakes with Caveman Blue

Potato Pancakes w-Caveman Reduced

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
2 eggs
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.

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