Cecylia Roznowska's Potato Pancakes Stuffed With Bacon, Mushrooms, And Onion
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
57
Sourness
39
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 tbsps
Vegetable Oil2 large
Onion (diced)1 large
Egg1 tbsp
Bread Crumb (dry)1 cup
Sour Cream (for garnish)Directions:
1
To make the stuffing: Preheat the oven to 250°F
2
Heat the oil in a large skillet over medium-low heat
3
Add the bacon and fry until it is cooked through but still a little pink and soft
4
Remove the bacon from the skillet (leave the oil and fat in the skillet) and, when cool enough to handle, chop it fine
5
While the skillet is still hot, add the onions and place over low heat
6
Cook, stirring frequently, about 2 minutes
7
Add the mushrooms and bacon and raise the heat to medium
8
Season to taste with salt and pepper: Cover the skillet and cook for 15 minutes
9
Transfer the stuffing to an ovenproof dish and keep warm in the oven
10
Meanwhile, make the pancakes: Grate the potatoes on the large holes of a box grater or with the grating disk of a food processor
11
Roll the potatoes in a clean kitchen towel and wring out any excess moisture
12
Transfer the potatoes to a bowl and stir in the egg, bread crumbs, and salt and pepper to taste
13
To cook the pancakes, pour the oil into the skillet and place over medium heat
14
When the oil is very hot but not smoking, pour a scant 1/4 cup of batter and spread it out with a spatula until it is about 6 inches in diameter
15
Cook until the bottom is golden brown, about 3 minutes, then flip and cook the other side until browned and the pancake is slightly crispy, about 3 minutes more
16
Transfer the pancake to a plate and place in the oven to keep warm
17
Repeat until all the batter is used
18
To serve, place 1/4 cup of the stuffing mixture on each pancake and then fold over
19
Put a dollop of sour cream on the side
20
To make the stuffing: Preheat the oven to 250°F
21
Heat the oil in a large skillet over medium-low heat
22
Add the bacon and fry until it is cooked through but still a little pink and soft
23
Remove the bacon from the skillet (leave the oil and fat in the skillet) and, when cool enough to handle, chop it fine
24
While the skillet is still hot, add the onions and place over low heat
25
Cook, stirring frequently, about 2 minutes
26
Add the mushrooms and bacon and raise the heat to medium
27
Season to taste with salt and pepper: Cover the skillet and cook for 15 minutes
28
Transfer the stuffing to an ovenproof dish and keep warm in the oven
29
Meanwhile, make the pancakes: Grate the potatoes on the large holes of a box grater or with the grating disk of a food processor
30
Roll the potatoes in a clean kitchen towel and wring out any excess moisture
31
Transfer the potatoes to a bowl and stir in the egg, bread crumbs, and salt and pepper to taste
32
To cook the pancakes, pour the oil into the skillet and place over medium heat
33
When the oil is very hot but not smoking, pour a scant 1/4 cup of batter and spread it out with a spatula until it is about 6 inches in diameter
34
Cook until the bottom is golden brown, about 3 minutes, then flip and cook the other side until browned and the pancake is slightly crispy, about 3 minutes more
35
Transfer the pancake to a plate and place in the oven to keep warm
36
Repeat until all the batter is used
37
To serve, place 1/4 cup of the stuffing mixture on each pancake and then fold over
38
Put a dollop of sour cream on the side