Gill Meller’s herby potato pancakes

GILL MELLER’S HERBY POTATO PANCAKES

These quick, but very delicious potato pancakes are so morish and make the perfect brunch, lunch or supper dish. Enjoy topped with smoked fish, crème fresh and horseradish or slices of succulent ham and a poached egg, or some nice crumbly slices of farmhouse cheddar cheese.

Preparation time 10 minutes | Cook time 12 minutes | Makes 2

INGREDIENTS

700g of large white potatoes

2 large Stonegate Estate eggs

4 spring thinly onions thinly sliced

1 tbls of dill

20g of organic butter, melted

Sea salt and freshly ground black pepper

METHOD

  1. Peel and coarsely grate the potatoes into a bowl. Rinse the grated potato in plenty of fresh cold water then drain. Pile the potatoes into a clean cotton tea towel, roll up and twist the ends to extract as much liquid from the grated potato as possible.
  1. Tip the potato into a bowl and add the sliced spring onions, chopped dill, salt and pepper and most of the melted butter, saving a little to grease the pan.
  1. Divide the eggs and add the yolks to the potato mixture. Whisk the whites in a clean bowl until they are light and fluffy then fold this carefully through the potato mixture.
  1. Set your pan down over a medium heat. Add the remaining butter and when it’s hot spoon half the potato, mix into the pan and level it out. Cook for 5 – 6 minutes on the first side then flip the cake over and cook for a similar time on the second side, or until the pancakes are golden brown.
  1. Serve at once.
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