Basil & Roasted Pepper Potato Pancake
A Mediterranean twist on a comfort classic, featuring RC Potato Pancake Mix blended with vibrant pesto sauce, roasted red peppers, and diced onions for a savory, golden-brown griddle favorite.
Yield / Servings
Approx. 75 Pancakes (3")
Category
Entrees / Vegetarian
Ingredients
6 Components
RC Potato Pancake Mix
1 package
Water
3 qts.
Roasted Red Peppers Diced
1 lb.
Onion Diced
7 oz.
RC Pesto Sauce
4 oz.
Blended Cooking Oil
As needed
Preparation Steps
1
Hydrate Potato Pancake Mix
In a large mixing bowl, combine 1 package RC Potato Pancake Mix with 3 quarts water. Stir to combine, cover, and refrigerate for 20 minutes to ensure full hydration.
2
Blend Add-Ins
Fold 1 lb. diced roasted red peppers, 7 oz. diced onion, and 4 oz. RC Pesto Sauce into the hydrated potato batter until evenly incorporated.
3
Griddle Fry
Heat a sauté pan or griddle with enough blended cooking oil to coat the surface. Spoon portions of batter to form 3-inch pancakes. Cook until golden brown on each side, adjusting heat as needed and refreshing the cooking oil frequently for consistency.
Chef Notes & Culinary Applications
Flavor Integration: Using RC Pesto Sauce directly in the batter provides intense, consistent basil and garlic notes without additional prep work.
Serving Suggestions: Excellent served as a vegetarian entree base topped with poached eggs, goat cheese crumbles, or roasted vegetable warm salads.