Potato Pancakes with Whipped Avocado

Potato Pancakes with Whipped Avocado

When my girl, Alyssa, posted a pic of these babies on her instagram – I nearly started salivating on my phone. I don’t know if we’ve ever talked about this but I have a SERIOUS weakness for potato pancakes! My mom’s maiden name is Mc Donald so I’m  a good part irish and all parts a fan of potato pancakes. Now add to that the fact that she added some whipped avocado (something I’m certain you know how obsessed I am with) and pomegranate seeds, making this the perfect dish for just about any meal. Literally, breakfast, lunch, dinner, dessert, snack time, can’t go wrong! Give her amaze balls recipe a whirl and check out her blog Suppin Good for even more fabulous and creative culinary delights..

LAYERED POTATO PANCAKES WITH WHIPPED AVOCADO AND POMEGRANATE

The color, texture and the pleasure of assembling this dish could only be matched by the joy of sharing it with people you care about.

Serves 4

INGREDIENTS

Potato Pancake

8 small Yukon, 1 1/2-2 Russet potatoes

1/2 onion

3 cloves garlic, crushed

1 tsp salt

1 tsp pepper

1tsp Old Bay (optional)

Grapeseed Oil

Whipped Avocado

1/2 Reed avocado or 1 hass

1/4 onion

pinch salt

zest and juice of 1/2 lime

Garnish

1/4 cup pomegranate kernels

1 T red chili flakes

DIRECTIONS

First, prepare your garnishes of 1/4 cup pomegranate kernels and 1 T red chili flakes in separate bowls.

Then combine 1/2 Reed avocado or 1 whole Hass, 1/4 onion, chopped, a pinch of salt, the zest and juice of 1/2 lime in a blender until smooth and chill in the fridge while you make the pancakes.

To make the pancakes, shred 8 small Yukon potatoes or about 1 1/2-2 Russet potatoes and onion on large box grater onto a laid out kitchen towel. Gather the sides around the mass and squeeze out as much liquid as possible into the sink or receptacle then discard liquid.

Season potato and onion mixture with 3 crushed cloves of garlic, 1 teaspoon each of salt, pepper and Old Bay (optional.)

Heat pan on medium heat (cast iron, preferably) with a layer of grapeseed oil. When it sizzles after you place one strand of potato, add about 1/4 cup of mixture (big 3 finger pinch if you’re like me and don’t measure) to the pan and spread the mass out into a pancake size, as flat and even as possible. Flip when golden brown. Repeat until mixture is through, adding oil as needed. Place pancakes on wire cooling rack or paper towel lined plates.

Season with sea salt or smoked sea salt.

Assemble

With a small offset spatula, spoon, or knife, spread a thin layer of whipped avocado on the bottom of the serving plate so the pancakes don’t slip about. Place one pancake on the plate. Spread a thick layer of avocado followed by another pancake. Repeat, garnish with chili flakes and pomegranate kernels.

Suppin’ Good is the culinary mind of Alyssa Noui, Los Angeles-based food blogger and food stylist. She writes simple recipes from scratch and from the heart. Local, organic, farm-fresh, seasonal ingredients are the core of her home-cooked cuisine but she gives them new life with playful combinations of flavor and texture. She encourages you all to try them at home and come up with your own spin!