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Cheesy Potato Pancakes with Jalapeno Sour Cream Recipe


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     Cheesy Potato Pancakes with Jalapeno Sour Cream

Category   Appetizers
Sub Category   None

1 cup red potatoes, grated with a cheese grater
1 egg
1 tbs masa (corn flour used to make corn tortillas)
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp onion powder
pinch cayenne
1/4 cup olive oil
1/4 cup cheddar cheese, shredded
1 cup sour cream
1 jalapeno, diced, stem and seeds removed
1/4 tsp smoked paprika

Place grated potatoes between several sheets of paper towels, press to remove some of the moisture. In a bowl, combine the grated potato, egg, masa, salt, pepper, cayenne and onion powder, mix until combined. Heat olive oil over medium high heat until hot but not smoking. Form potatoes into silver dollar sized pancakes about 1/4 inch thick. Add to the pan and cook until browned, about 2 minutes, then flip pancake. Top the pancakes with a small amount of cheddar cheese, cook until cheese is melted and underside of the pancake is browned, about an additional 3 minutes. Remove from pan and allow to drain on a paper towel. In a bowl, combine the sour cream, jalapenos and smoked paprika, mix. Top the potato pancakes with sour cream. Serve warm.

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