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Product Used In This Recipe

Two Burner Griddle King

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Texas Searing Griddle

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Two Burner Reversible Griddle

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Southwestern Potato Pancakes

Prep: 45 Minutes


Cook: 6 Minutes


14 Servings


  • Ingredients
    • 3-4 medium sized russet potatoes
    • 2 cups frozen corn kernels, thawed and drained
    • 2/ 3 cup shredded sharp cheddar cheese
    • 1/ 2 cup small-curd cottage cheese
    • 3 large eggs
    • 1/ 2 cup minced green onions
    • 3 tablespoons fresh cilantro leaves, chopped
    • 2 fresh jalapenos, seeded and diced
    • 2 tablespoons yellow cornmeal
    • 1 tablespoon ground cumin
    • 2 teaspoons salt
    • 1 teaspoon cayenne pepper
    • 1/ 2 teaspoon pepper
    • 2 teaspoons vegetable oil
  • Directions

      In a 6-qt pan over high heat, bring about 4 qts of water to a boil. Add potatoes and cook until tender when pierced, about 20-30 minutes. Drain and rinse in cold water until potatoes are cool enough to handle. Peel and grate. In a large bowl, mix potatoes, corn, cheddar cheese, cottage cheese, eggs, onions, cilantro, jalapeño, cornmeal, cumin, salt and cayenne pepper and pepper until well blended. Pour 1 tsp of oil into Texas Griddle and heat over medium-high heat. Drop batter into pan in ¹/3 cup portions and use a spoon to spread batter into 3- to 4-in. cakes. Cook about 3 minutes on each side, until both sides are browned and firm to the touch in the center. Add more oil as necessary. Makes 14-18 pancakes, depending on size.

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Product Used In This Recipe

Two Burner Reversible Griddle

See Product

Texas Searing Griddle

See Product

Two Burner Griddle King

See Product