Gorgonzola Crisp Potato Pancakes
- 4 large (2-1/2 pounds total) baking potatoes, washed but not peeled
- 1/4 cup butter, melted
- 1/4 cup onions, minced
- 1/2 Tbsp. parsley, chopped
- 1/2 Tbsp. Kosher salt
- Black pepper, to taste
- 1 tsp. olive oil
- 3/4 cup gorgonzola cheese, cut into 1/2” pieces and placed into freezer to firm and chill completely
In a large pot, cover the potatoes with water and bring to a simmer. Cook for 10 minutes and shut off burner. Leave potatoes in water and cool to room temperature.
When cool, drain and peel 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 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 gorgonzola cheese pieces and top with the remaining potatoes. Press and seal the edges with the back of a spoon.
Cook the potato pancake over medium high heat 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. Serve.