Since I’ve gotten my little mandoline (which I just noticed my computer autocorrected to mandolin in my last post… fear not, I’ve not been cutting my vegetables with a stringed instrument!) I’ve been on a bit of a vegetable slicing kick. It’s just so much fun! Thin little slices! Even slices!
Anyway, last night in a fit of procrastination, I sliced a couple potatoes and onions on my mandoline and made this crunchy potato slice pancake. It resembles potato chips just melted together. It’s delicious!
Potato Chip Pancake (a Kaprise Kitchen procastination special)
- 1 or 2 medium potatoes, sliced thinly
- 1 small onion, sliced thinly
- 1 tablespoon of good butter
- Slice the potatoes and onion thinly
- In a small pan (non-stick is always helpful), melt butter
- Arrange potatoes in overlapping circles from outside in
- The first layer should be all potato, with the second and third layers interspersed with onion slices.
- Cook at medium heat until the potato slices have begun to adhere to each other. I shake the pan every so often to make sure the slices don’t stick. The steam from cooking the potatoes should release the starch and act like a glue between the slices and onion.
- Once the bottom has browned, gently flip the pancake in one fluid motion. If your pan is larger, use two spatulas to make sure you don’t lose any pieces.
- Cook until browned on the other side. Add more butter as necessary.
Sprinkle cheese and serve immediately.