Potato leek pancakes are savory, lightly crisp pancakes made from grated potatoes and leeks, and pan-fried until golden brown. They can be served as a side dish with sour cream, or alongside eggs as a fun twist to traditional hash browns.
Ingredients
1 lb potatoes
1 bunch leeks, thinly sliced
3 tbsp cornstarch
1 tsp salt (plus more to sprinkle after frying)
1 tsp black pepper
neutral oil for frying
Method
Peel and grate the potatoes. Wrap the grated potatoes in a clean kitchen towel to dry. If they are really wet, wring them out and transfer to a dry clean bowl.
Add sliced leeks, cornstarch, salt and pepper to the shredded potato mixture. Toss to incorporate.
Pour enough oil into a large skillet to coat the bottom. Warm the oil over medium heat until shimmering. Once hot, scoop by 1/8 cup (2 tbsps) of the potato mixture into the skillet and gently flatten. Fry the pancakes until golden brown on one side then flip and cook until golden on the other side.
Transfer to rack and season with additional sprinkle of salt.