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Sunny Potato Pancake https://www.metro.ca/userfiles/image/recipes/crepe-pommes-terre-1829.jpg PT15M PT30M PT45M
Cut Yves Veggie Ham or Yves Veggie Bacon in half. Place both halves on top of each other and cut into thin strips. Set aside. Combine potato and salt together in medium bowl and mix well. Set aside for 10 minutes. Meanwhile, in small (6 in. / 15 cm) non-stick skillet, sauté onion, red peppers, green onions, salt, pepper, thyme and Yves Veggie Ham or Yves Veggie Bacon in 1/2 Tbsp. (7,5 mL) olive oil for 5 minutes or until tender. Set vegetable mixture aside. Remove excess moisture from potatoes by tightly squeezing small handfuls of potatoes. (This step is important.) Add remaining oil to skillet and press half of potatoes in skillet followed by vegetable mixture and top with remaining potatoes. Press down to form a round pancake. Cook over medium heat for 5 minutes or until golden brown. Do not stir. Place plate over top of skillet. Turn skillet upside down to catch pancake on plate. Slide back into skillet to cook reverse side for 5 minutes or until golden brown.
2
4 slices veggie ham or canadian veggie bacon 2 large potatoes or white creamer potatoes, peeled and grated 1/4 tsp. (60 mL) Salt 0.500 medium onion, sliced into thin strips 1/4 cup (60 mL) chopped green onions 0.500 red bell pepper, sliced into thin strips pinch fresh ground black pepper 1/4 tsp. (60 mL) thyme leaves 1 Tbsp. (15 mL) olive oil 1/4 cup (60 mL) low-fat sour cream (optional)
Sunny Potato Pancake

Sunny Potato Pancake

Rate this recipe
1 Vote
2
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4
    slices veggie ham or canadian veggie bacon
  • 2
    large potatoes or white creamer potatoes, peeled and grated
  • 1/4 tsp.
    (60 mL)
    Salt
  • 0.500
    medium onion, sliced into thin strips
  • 1/4 cup
    (60 mL)
    chopped green onions
  • 0.500
    red bell pepper, sliced into thin strips

  • pinch fresh ground black pepper
  • 1/4 tsp.
    (60 mL)
    thyme leaves
  • 1 Tbsp.
    (15 mL)
    olive oil
  • 1/4 cup
    (60 mL)
    low-fat sour cream (optional)
Imprimer ma sélection

Preparation

Cut Yves Veggie Ham or Yves Veggie Bacon in half. Place both halves on top of each other and cut into thin strips. Set aside.

Combine potato and salt together in medium bowl and mix well. Set aside for 10 minutes.

Meanwhile, in small (6 in. / 15 cm) non-stick skillet, sauté onion, red peppers, green onions, salt, pepper, thyme and Yves Veggie Ham or Yves Veggie Bacon in 1/2 Tbsp. (7,5 mL) olive oil for 5 minutes or until tender. Set vegetable mixture aside.

Remove excess moisture from potatoes by tightly squeezing small handfuls of potatoes. (This step is important.)

Add remaining oil to skillet and press half of potatoes in skillet followed by vegetable mixture and top with remaining potatoes. Press down to form a round pancake.

Cook over medium heat for 5 minutes or until golden brown. Do not stir. Place plate over top of skillet. Turn skillet upside down to catch pancake on plate. Slide back into skillet to cook reverse side for 5 minutes or until golden brown.

Source : Veggie Cuisine

Wine and meal pairing

Fruity and sweet

Fruity and sweet

These wines or ciders stand out with their sugar content. Usually semi-dry or semi-sweet, they are characterised by notes of ripe fruit.
Product categories: white wine, Champagne and sparkling wine, cider.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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