YIELD: 50 PORTIONS
5 lbs potatoes, peeled and
shredded on a mandoline OR 1.27
lb. dried russet hashbrown
3 whole eggs
2 egg whites
2-1/4 cups flour
1 large leek, finely chopped
3 Tbsp butter
Salt and pepper to taste
8 whole nectarines, ripe and diced
3 whole roasted red peppers, diced
1/6 cup lime juice, freshly squeezed
1/3 cup hazelnut oil
1/6 cup bourbon
2 Tbsp chives, finely chopped
1 Tbsp candied ginger, finely chopped
Maple syrup, to taste
Kosher salt as needed
Note: Some toppings to consider are: Nectarine compote with crème fraiche and lime rind, Barbecued chicken with candied pineapple crème fraiche and spiced pecans, Smoked salmon and chive sour cream, Tenderloin of beef with sesame soy spread, Smoked trout with wasabi mayonnaise, Shrimp salad, Thai fruit salsa, Guacamole and pico de gallo
1. If you choose to use the dried hash brown potatoes, cover in hot water and seal with aluminum foil for 10 minutes.
2. For the fresh shredded potatoes, cover with cold water to prevent them from turning brown.
3. Sauté the chopped leeks until soft.
4. Whisk together the whole eggs and whites.
5. Mix the leeks with the potatoes, flour and egg mixture.
6. Add salt and pepper to taste.
7. Heat a non-reactive sauté pan with cooking oil (about 1/3-inch height).
8. Once the oil is hot, drop a bit of the mixture into the oil and flatten to desired thickness. The easiest way to do this is by using an ice cream scoop.
9. When one side is browned, turn the pancake over and brown the other side. Taste and adjust salt and pepper if necessary.
10. Once the spice balance is fine, repeat this step until all of the batter has been used up. Be aware of the heat of the oil. You might have to turn it down if the pancakes start to burn. Replenish the oil as needed. Drain on paper towels.
11. These may be made months in advance as long as they are tightly wrapped and placed in the freezer.
1. Dice the nectarines and roasted red peppers.
2. Purée 1/3 of the nectarines with the bourbon, lime juice and hazelnut oil.
3. Pour this mixture into a non-reactive pan with the nectarines. Add 2 Tbsp of maple syrup and the candied ginger.
4. Bring to a boil, turn down to a medium-low heat and cook for 10 minutes.
5. Taste being careful to not burn yourself and adjust the maple syrup accordingly. Add salt to taste.
6. Add the red peppers and chives. You could also save the chives and top the chutney at
7. Cool. This may be done 1 week prior to assembly.
1. If frozen, thaw the potato pancakes on a sheet pan in the refrigerator.
2. Once thawed, place in the oven at 300 degrees and warm up.
3. Add your favorite topping and serve.
This recipe is provided by Jack Milan, Owner, Different Tastes and Edibles by Jack, Boston, MA as presented at the 2013 Art of Catering Food conference in Philadelphia, PA
Get Fresh June 2015