Leek Potato Pancakes are a delightful twist on traditional potato pancakes, infusing the rich, subtle flavor of leeks into a crispy and satisfying dish. These savory potato pancakes not only cater to those wanting a hearty breakfast but also appeal to anyone looking for easy leek recipes that fit seamlessly into brunch ideas or simple potato dishes.
Ingredients
Scale:
2 medium-sized leeks, cleaned and finely chopped
3 medium potatoes (about 2 cups when shredded)
1 small onion, finely chopped
2 large eggs
1/2 cup all-purpose flour (or gluten-free flour)
1 teaspoon baking powder
Salt and pepper, to taste
1/4 cup fresh parsley, chopped (optional)
Oil for frying (such as vegetable or olive oil)
Sour cream or Greek yogurt, for serving
Chives or scallions, chopped, for serving
Fresh herbs, for garnish (optional)
Instructions
Prepare the Potatoes: Peel the potatoes and shred them using a box grater or food processor. Place the shredded potatoes in a clean kitchen towel and squeeze out excess moisture.
Sauté the Leeks and Onions: In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped leeks and onions and sauté until soft and translucent, about 5–7 minutes.
Mix the Ingredients: In a large mixing bowl, combine the shredded potatoes, sautéed leeks and onions, eggs, flour, baking powder, salt, pepper, and parsley (if using). Stir until just combined.
Heat the Oil: In the same skillet, add enough oil to cover the bottom. Heat over medium-high heat until the oil shimmers but is not smoking.
Form the Pancakes: Using a 1/4 cup measuring cup, scoop the potato mixture and gently flatten it into a pancake shape. Place each pancake in the hot oil.
Fry Until Golden: Cook the pancakes for about 4–5 minutes on each side, or until golden brown and crispy.
Drain Excess Oil: Transfer the pancakes to a paper towel-lined plate to drain any excess oil. Repeat with the remaining mixture.
