Idaho® Potato Pancakes
- 4 pounds Idaho® russet potatoes
- 2 fluid ounces canola oil
- 3 Tablespoons Kosher salt
- 4 each eggs
- 4 cups dashi or vegetable stock
- 1 cup all-purpose flour
- 2 weight ounces potato flakes, plus 2 cups for cooking
- 1 pound applewood smoked bacon, cut into 1 inch pieces
- 2 Tablespoons unsalted butter
Warm Garlic Seared Shrimp
- 2 Tablespoons garlic, minced
- 1 pound wild blue shrimp
Idaho® Potato Pancakes:
- Leaving the skins on bake the potatoes in a 350˚F oven until fork tender, about 1 hour.
- Scoop the “meat” of the potato, then rice or process through a food mill. Reserve the skins.
- Coat the potato skins with 1 fluid ounce canola oil and season with salt and pepper. Bake in a 350˚F oven for 20 to 30 minutes until golden brown and crispy.
- Place the riced potato in a large mixing bowl. Add kosher salt, eggs and dashi or vegetable stock. Whisk until fully incorporated. Add all-purpose flour and Potato Flakes. Whisk until fully incorporated. Hold refrigerated for up to 4 hours.
- Crisp 1 inch pieces of applewood smoked bacon. Set aside
- Heat an 8 inch nonstick Sauté Pan over medium heat, then spray with nonstick spray.
- Evenly distribute 1 Tablespoon dehydrated potato flakes into the warm pan.
- Using an 8 ounce ice cream disher, add approximately 1 cup Potato Pancake Batter into the pan.
- Spread the batter into a 6 inch wide by 3/8 inch thick pancake, cover with a lid and cook on medium until you can see the bottom edges turn golden brown.
- Evenly distribute 1 Tablespoon dehydrated potato flakes over the top of the pancake, spray the top of the pancake with nonstick spray, then using a wide spatula, flip the pancake.
- Continue cooking until the edges of the bottom of the pancake turn golden brown, then remove from the heat and keep the pancake warm.
Warm Garlic Seared Shrimp:
- In a large sauté pan, melt unsalted butter, add freshly minced garlic, wild blue shrimp cut into thirds. Season with salt and pepper. Continue cooking over medium heat until the garlic turns light golden brown, and the shrimp are just cooked through.
To serve, top each pancake with:
- 1 ounce warm garlic seared shrimp
- ½ ounce crispy bacon
- 1 ½ ounce crispy potato skins
- 1 weight ounce savoy cabbage, cut 1 inch x ⅛ inch
- 1 Tablespoon kewpie mayo, zig zag from a squeeze bottle
- 2 Tablespoon okonomiyaki sauce, zig zag from a squeeze bottle
- 1 Tablespoon green onion, sliced ⅛ inch
- 1 teaspoon Furikake
- Bonito flakes, as desired