DETOIT, Mich. - Chef Bobby Nahra, Lakeland Banquets & Event Centre, is back for a season of Lions football tailgating! He kicks it off with his stuffed potato pancakes.
Chef Bobby's Tailgating stuffed potato pancakes.
About 2 pounds baking potatoes, like Idaho or russet, peeled
• 1 medium onion, peeled
• 2 eggs
• Salt and freshly ground black pepper to taste
• 2 tablespoons plain bread crumbs or matzo meal
• Neutral oil, like corn or grape seed.
• For this application we are stuffing these pancakes with Grobbel's Corned Beef! Swiss cheese and smoked bacon. You must tune in! Watch and learn.
1. Grate potatoes and onion by hand or with grating disk of a food processor; drain in colander or strainer. Combine potatoes and onions in a large bowl with eggs, salt, pepper and bread crumbs or matzo meal.
2. Put about 1/8 inch oil in a large, deep skillet, either nonstick or seasoned cast iron; turn heat to medium-high. When oil is hot (it will shimmer) put all the batter in pan, and smooth the top. Cook, shaking pan occasionally; adjust heat so mixture sizzles but does not burn. Continue until bottom is nicely browned, at least 15 minutes.
3. To turn, slide cake out onto a large plate, cover with another large plate and invert. Add a little more oil to pan if necessary, and slide pancake back in, cooked side up. Cook 15 minutes or so longer, until nicely browned. Serve hot or warm.
4. Top with favorite herbed sour cream or a spicy thousand island.