Bobby Flay’s Potato and Leek Pancakes with Roasted Jalapeño Pesto

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective option for frying.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

All-purpose flour is more widely available and less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine is a less expensive fat option for frying.

Grate the potatoes and place them in a clean kitchen towel; twist to squeeze out excess moisture.

Slice the leeks thinly and rinse them under cold water to remove any dirt.

In a large bowl, combine the grated potatoes, leeks, eggs, flour, baking powder, salt, and pepper; mix until well combined.

Heat olive oil in a large skillet over medium heat until shimmering.

Scoop about 1/4 cup of the potato mixture into the skillet, flattening it slightly with a spatula.

Cook each pancake for 4-5 minutes on one side until golden brown, then flip and cook for another 4-5 minutes.

Remove the pancakes and drain on paper towels; repeat with remaining mixture, adding more oil as needed.

Serve warm, topped with sour cream and sprinkled with chives.

Cooking Techniques

Spice Level:

Allergens