Spicy Potato Pancakes Recipe
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Time to get out your Zucchi, European Extra Virgin Olive Oil and cast iron frying pan because when it comes to frying, the two go together like peas and carrots. Although I have some fancy schmancy new fangled frying pans, I always reach for my cast iron ones. I think it’s just a habit or maybe it’s a subconscious thing. I feel like I’m giving my family the iron they need when I cook with cast iron.
I do have a thingamajiggy to put in my frying pan to get the same results but I never do. I guess I’m a creature of habit.
You can use any kind of potatoes that you have handy including sweet potatoes although I vary my ingredients according to the potatoes. When I make potato pancakes using Idaho potatoes like I did this time, I add pepper jack cheese to give it a kick. Spicy Potato Pancakes are my all time fave even though I’m not big on eating fried foods. That’s where the Olive Oil comes in handy. It’s thought to be healthier than other oils so I feel better about frying foods when I use it. In fact, what you might not know is that Extra Virgin Olive Oil is virtually free of acidity (below 0.8%).
Pepper Jack Cheese
Salt & Pepper
Green Onion (1 stalk)
1/4 cup flour
1 teaspoon parsley
While you’re getting your cast iron skillet hot, mix together your leftover mashed potatoes (I make mine with 5 lbs potatoes, 1/2 cup of low-fat milk, 4 ounces of Daisy Sour Cream and salt to season – don’t omit the sour cream because it helps the potato cakes stay together while frying), 1/2 block of pepper jack cheese, shredded, 1 egg, salt and pepper to flavor, green onion sliced, 1/4 cup of flour, 1 teaspoon parsley. If you really like it hot and spicy, add 1/2 – 1 teaspoon red pepper.
Mix all of that up together then add a big heaping spoon to the hot oil. Turn once when the edges are brown and crispy.
Top off with sour cream and sliced green onions. They’re amazing.
I’m going to completely change the subject for a second to talk about salads. I eat salad at least once every day. Because I eat so many of them, I have to watch what I put in them. Despite what some think about salads, some dressings are loaded with calories (as well as all of the goods that can go in the salad). I like to keep salads light but flavorful. I add European Olive Oil on my salads to gives them a unique light taste. We use it in place of salad dressing either straight out of the bottle or mixed in with a little apple cider vinegar.
If you’d like some more recipe suggestions, head on over to check them out on Flavor Your Life.
Now that we’ve got all of the yummy stuff out of the way, let’s talk about the Flavor Your Life’s mission which is to educate and encourage everyone to make the switch to delicious European Extra Virgin Olive Oil. With funding from the European Union, the Italian government, and a consortium of European extra virgin olive oil producers, Flavor Your Life is debunking misconceptions while empowering consumers to use the olive oil. When I decided to make the switch, I sat down and thought about all of the ways I use oil and all of the recipes I use it in, from brownies to cakes, to fried foods. If you think about it, we use a lot of oil. Because I try to live as healthy as I can, for me, making the switch was smart and easy. If you’d like to celebrate the 2016/2017 harvest of liquid gold by making the switch, I’d love to hear about it in my comments. What is a recipe you use oil in that you’d like to start the switch with?
What is Extra Virgin Olive Oil? My sponsor says it best…
“Zucchi is a 200-year-old company that has been owned and managed by seven generations of the Zucchi family. Zucchi is committed to creating the highest quality oils, sourcing from the top olive oil growers and blending their oils in an artisanal manner. Zucchi’s point of difference is their upscale taste, quality, traceability (with QR code) and the Italian Art of Blending. Find out more at www.zucchi.com/us.”
Connect with the Flavor Your Life campaign online to learn more about European Extra Virgin Olive Oil.