Idaho® Potato and Asparagus Pancakes


  • 1 pound medium Idaho® potatoes, unpeeled
  • 1/4 cup whole milk
  • 1 1/2 tablespoons flour
  • 2 eggs
  • 1 egg white
  • 5 ounces fresh asparagus
  • Salt and pepper, to taste
  • Clarified butter
  • 4 cups baby greens
  • 1/2 cup balsamic vinaigrette (your recipe)
  • 15 slices smoked salmon, 1 ounce each
  • 1 cup cherry tomatoes


  1. Put potatoes in large pot of salted water; boil until tender, 18 to 20 minutes. Drain and cool slightly; peel with sharp knife while potatoes are still warm.
  2. Put potatoes through a food mill into a large bowl. Stir in milk and flour. Add eggs and egg white, one at a time. Mix gently until milk and eggs are incorporated and mixture is the consistency of pastry cream.
  3. Boil asparagus in salted water until tender-crisp, 3 to 4 minutes. Slice on bias into 1/4-inch pieces, reserving a few asparagus tips for garnish if desired. Add to potato mixture along with salt and pepper to taste.
  4. Heat 1 to 2 ounces clarified butter in a large skillet over medium-high heat. Spoon 2 ounces (about 1/4 cup for each pancake) potato mixture into pan to make oval pancake; cook until golden brown, 3 minutes per side. Repeat to make 12 pancakes, adding butter as needed; reserve warm.
  5. Toss greens with vinaigrette; reserve.
  6. Per portion: Place a 4-inch metal ring on one side of a dinner plate; line with 3 slices salmon. Remove ring carefully, leaving the salmon; fill salmon ring with dressed greens; garnish with cherry tomatoes. Fan 3 potato pancakes on other side of plate; garnish if desired with reserved asparagus tips. (For alternate plating, as shown in photo, stack potato pancakes, top with salmon; garnish with dressed greens.)
Print Recipe

Emile Castillo
Formerly of - Hotel Parker Meridien
New York, New York

Share this Recipe