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Recipe Friday: Idaho Russet Potato Johnnycakes

February is Idaho Potato Lover's Month, so why not celebrate by embracing a style of event that is all the rage: brunch. 

Idaho Russet Potato Johnnycakes

Ingredients for johnnycakes

5 cups mashed Idaho russet potatoes
5 cups yellow cornmeal
5 cups pancake mix, prepared as instructed
1 cup bacon, minced, par-cooked
1 cup sausage, finely crumbled, par-cooked
Unsalted butter, as needed, for cooking


  1. Preheat griddle to 350°F.
  2. Combine all the ingredients in a large bowl and mix until just combined.
  3. Using a ¼ cup scoop, pour mixture onto the hot griddle with melted butter. Cook until golden on both sides, about 4 to 5 minutes.
  4. Serve immediately topped with pickled blueberries and a drizzle of the pickling liquid.

Ingredients for pickled blueberries

½ cup bourbon
2 teaspoons ground cinnamon
2 teaspoons whole clove
2 teaspoons ground allspice
2 cups red wine vinegar
½ cup brown sugar
4 quarts ripe blueberries
2 cups Monin® blueberry purée


  1. Add bourbon, cinnamon, clove, allspice, sugar, vinegar and blueberries to a large saucepot over medium-high heat.
  2. Bring to a simmer and reduce heat to low. Simmer for 15 minutes, then chill under refrigeration.
  3. Once chilled, combine with blueberry purée and reserve until ready to use.


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