Idaho® Russet Potato Johnnycakes

Ingredients:

Johnnycakes

  • 5 cups mashed Idaho® russet potatoes
  • 5 cups yellow cornmeal
  • 5 cups pancake mix, prepared as instructed
  • 1 cup bacon, minced, par-cooked
  • 1 cup sausage, finely crumbled, par-cooked
  • Unsalted butter, as needed, for cooking

Pickled blueberries

  • ½ cup bourbon
  • 2 teaspoons ground cinnamon
  • 2 teaspoons whole clove
  • 2 teaspoons ground allspice
  • 2 cups red wine vinegar
  • ½ cup brown sugar
  • 4 quarts ripe blueberries
  • 2 cups Monin® blueberry purée

Directions:

Johnnycakes

  1. Preheat griddle to 350°F.
  2. Combine all the ingredients in a large bowl and mix until just combined.
  3. Using a ¼ cup scoop, pour mixture onto the hot griddle with melted butter. Cook until golden on both sides, about 4 to 5 minutes.
  4. Serve immediately topped with pickled blueberries and a drizzle of the pickling liquid.

Pickled Blueberries

  1. Add bourbon, cinnamon, clove, allspice, sugar, vinegar and blueberries to a large saucepot over medium-high heat.
  2. Bring to a simmer and reduce heat to low. Simmer for 15 minutes, then chill under refrigeration.
  3. Once chilled, combine with blueberry purée and reserve until ready to use.
Print Recipe

Yield: 100 cakes

Source:
Adam Moore
Flashpoint Innovation
Chicago, IL

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