Spicy Potato Pancakes

The Christmas season is once again upon us. I don't fuss too much this time of year, but right now I have lots to occupy me, meaning I'm focusing on comforting meal solutions. A crispy staple is welcomed year round, and so I offer up my version of a pancake that is enjoyed around the world. I served these at dinner time to go along with some leftover green pea soup, but they are perfect for breakfast or for lunch.

Spicy Potato Pancakes

Recipe by Lisa Turner Published on December 19, 2008 Simple spicy and crispy potato pancakes, great for dinner, breakfast or lunch Preparation: 20 minutes Cooking time: 30 minutes Print this recipe Ingredients: 2 lbs (900 g) potatoes (2 large) 1 small onion, finely chopped or grated 1 jalapeño, seeded and finely chopped 1/4 to 1/2 teaspoon ground cayenne 2 eggs, beaten 1/3 cup yellow cornmeal 1/2 teaspoon sea salt, or to taste fresh ground black pepper to taste oil for frying Instructions: Peel the potatoes and cover with cold water for 20 minutes. Drain and grate the potatoes with a grater or in a food processor. Mix the grated potato with the onion, jalapeño, cayenne, eggs, cornmeal and salt and pepper. Heat a shallow pool of oil in a large non-stick frying pan over medium heat. When hot, drop heaping tablespoons of the batter into the pan. Flatten each pancake firmly with a spatula. Fry until golden brown — about 5 minutes — then flip and cook the other side for another 5 minutes. Transfer to paper towels to drain. Serve hot and top with sour cream if desired. Makes about 12 3-inch pancakes

Other potato recipes you might enjoy:
Scalloped Potatoes with Wild Mushroom Soup
Aloo Gobi
Bengali-Style Crunchy Potatoes