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Potato Cheese Pancakes




Source of Recipe


Internet


List of Ingredients




1¾ Pounds Potatoes (About 5) -- Peeled
Minor’s Chicken Base -- To Taste
2 Eggs -- Lightly Beaten
2 Tbsps All-Purpose Flour
1/8 Tsp Nutmeg -- Grated
½ Cup Gruyere Cheese -- Diced Fine
4 Tbsps Oil

Finely grate potatoes. Spoon into cheesecloth and squeeze to extract moisture.
There should be apx. 1¾ cups of pulp.
Empty potatoes into a bowl; add Chicken Base, eggs, flour, nutmeg and cheese; blend well.
Heat oil in skillet and drop potato mixture in, using apx. 3 Tbsps. per pancake.
Cook until golden, turn to other side.
Drain on paper towels. Keep warm in a 250° F oven.




Recipe