Grandma Tate’s Potato Pancakes

Grandma Tate’s Potato Pancakes

One of my first food memories as a kid, was hanging around my grandmother’s Philadelphia rowhouse kitchen, while she was making potato pancakes from left over mashed potatoes. She would just make a patty out of a ball of potatoes, dip them in flour and cook in a cast iron pan with melted butter. Over the years I’ve taken that concept and updated it with my own point of view to include root vegetables that are left over from flat fish dinner, onions, jalapenos, and corn meal.

• Ingredients (root vegetable mash):
• 1. One large swede (rutabaga); one half celery root; two – three parsnips; three large Yukon gold potatoes; three yellow beets; two large rosemary sprigs; ¼ tsp nutmeg; two tbsp butter; ¼ cup sour cream; ¼ cup half and half; two tbsp grated horseradish, leek, parsley, salt/pepper. Any combination of the root vegetables can be used based on what’s locally available.
  2. In a large pot bring approximately 8 cups of water to a boil (include one tsp of salt, nutmeg, and rosemary sprigs). While the water is heating peel and slice the root vegetables coarsely and place in the boiling water swede and celery root first, five minutes later the parsnips, five minutes later the beets and potatoes. Allow this to boil covered until the vegetables start to float and are al dente then pull from the heat and drain.
  3. Place the vegetables back in the pot remove the rosemary sprigs) and add butter, sour cream, half and half, horseradish, chopped leek, salt, and pepper and combine with hand masher. Adjust addition of butter and sour cream to get a firm consistency. Add fresh parsley of celery leaves when serving.
  4. As a second left over dish, I’ll place them in a baking dish coated in grape-seed oil, cover the mixture with fresh grated Parmesan and Romano cheese then panko breadcrumbs. Heat in a 350-degree F oven for about 12 minutes, then broil on high until browned. Garnish with beet greens sauteed in oil and garlic-great with left over ribs!
• Ingredients (pancakes):
  1. Left over root vegetable mash (this has to be cold to start off); one large jalapeno finally chopped; one half large onion finely chopped; ½ tsp old bay; ½ cup corn meal, ¼ cup ap flour; ¼ cup panko breadcrumbs; four eggs out of the shell (chicken); three tbsp apple cider vinegar; Louisiana hot sauce; two tbsp butter.
  2. In a large wide pot filled 4/5ths to the top filled with water add the apple cider vinegar and ½ tsp of salt, bring to a low boil covered and set heat to maintain.
  3. Use a large spoon to measure out four meatball sized lumps of root vegetables and place in metal bowl. Add the chopped jalapenos and onions and mix to combine, then make four balls.
  4. On a flat plate mix the corn meal, flour, breadcrumbs, old bay, and salt/pepper with a fork, then roll the root vegetable balls through it to coat thoroughly.
  5. Melt the two tbsp of butter on a non-stick griddle and allow to heat up, then place the root vegetable balls on it and lightly “smash” them down into thick pancakes- allow to cook at medium heat until the bottom starts to brown the carefully flip over and allow that side to brown up. I usually flip them one more time and adjust the heat to ensure they warm up throughout. Place two pancakes on each plate.
  6. While the pancakes are cooking, check to see the low boil is still going the pot, and gently add the four eggs into the boiling water- check to heat to maintain the same boil- cover and set the timer to three minutes. Once the eggs start to transform and tighten up /float I pull them out with a serrated spoon to drain the water and add one on top of each pancake. Add chopped celery leaves or parsley, salt and pepper to taste, garnish with hot sauce on the side.