Makes 4 servings.
- 4 large (2-1/2 pounds total) baking potatoes, washed, but not peeled
- 1/4 c. butter, melted
- 1/4 c. onions, minced
- 1/2 Tbsp. parsley, chopped
- 1/2 Tbsp. kosher salt
- Black pepper, to taste
- 1/2 c. blue cheese, crumbled and placed in freezer to firm
- 1 tsp. olive oil
In a large pot, cover the potatoes with water and bring to a simmer. Cook for 10 minutes and shut off the heat. Let the potatoes cool to room temperature in the water.
When cool, drain and peel the jackets off the potatoes. Using the coarse side of a cheese grater, grate the potatoes into a bowl. Add the melted butter, onion, parsley, salt and pepper; stir.
Heat a teaspoon of olive oil in an 8-inch non-stick pan. Add half the potato mixture and smooth down with the back of a spoon. Add the cold blue cheese crumbles and top with the remaining potatoes. Press and seal the edges with the back of a spoon.
Over medium high heat, cook the potatoes until lightly browned (2 to 3 minutes). Slide the pancake onto a plate and turn it over into the same pan. Brown the other side (2 to 3 minutes). Remove from the pan and allow to cool slightly before serving.