Idaho® Potato Pancake Short Stack

Idaho® Potato Pancake Short Stack

David Burke
BLT Prime by David Burke
New York, NY

Yield: 6 servings



  1. In food processor, combine potatoes and shallots. Process using grater attachment until potatoes are grated and mixed well.
  2. Transfer grated-potato mixture to medium bowl. Add egg; mix well. Stir in salt and pepper.
  3. In large, nonstick sauté pan, heat olive oil. Working in batches, spoon 2 heaping tablespoons potato mixture into pan for each pancake. Press gently to flatten into circles (2-in. to 2 1/2-in. diameter). Cook over medium-high heat, turning several times, until pancakes are golden-brown on both sides. Drain on paper towels.
  4. On 8-in. plate, layer potato pancake, tomato slice, mozzarella slice, prosciutto slice; repeat once.
  5. Top with micro greens and chives. Drizzle with reduced balsamic vinegar and garnish with red-onion slices.