Potato and Cheese Pancakes

Ingredients

• 2 lb (1 kg) yellow potatoes, peeled and shredded
• ½ cup shredded cheddar cheese
• ¼ cup shredded Parmesan cheese
• 2 large eggs, lightly beaten
• ½ tsp freshly ground pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ½ tsp smoked paprika
• ¼ cup all-purpose flour
• ½ cup canola oil, for frying
• Stewed Tomato Dipping Sauce*

Directions

1. Working in batches, place potatoes in a potato ricer and squeeze firmly until all excess moisture is removed. Alternatively, excess moisture may be removed by wringing potatoes in a clean tea towel.
2. Transfer potatoes to a large bowl. Add cheeses, eggs, pepper, garlic powder, onion powder, salt and smoked paprika. Stir to combine. Sprinkle with flour and stir to combine. Shape mixture into 12 patties.
3. Heat oil in a large deep frypan over medium-high heat.
4. Working in batches and using ¼ cup potato mixture for each pancake, spoon potato mixture into frypan. Using back of a spatula, flatten slightly. Cook until golden brown, about 3 minutes per side. Remove pancakes with a slotted spoon and drain on paper towels. Repeat with remaining potato mixture.
5. Serve with Stewed Tomato Dipping Sauce.

Ingredients

• 2 tbsp extra-virgin olive oil
• ½ cup diced onion
• 2 cloves garlic, sliced
• 3 tbsp red wine vinegar
• 1 tbsp liquid honey
• 1 tsp fresh thyme leaves
• 2 cups roughly chopped Roma tomatoes
• 1 tsp salt
• ½ tsp freshly ground pepper

Yield: Makes about 1 2/3 cups.

Directions

1. Heat oil in a small saucepan over medium heat. Add onions and garlic. Cook until onions are softened, about 3 – 4 minutes. Add vinegar, honey and thyme. Cook until liquid is reduced by half, about 3 – 5 minutes. Add tomatoes and simmer, covered, stirring occasionally, for 10 minutes. Remove from heat.
2. Using a hand blender, purée until smooth.
3. Reduce heat to medium-low heat and continue cooking, uncovered, stirring occasionally, until sauce has thickened, about 5 minutes. Stir in salt and pepper. May be refrigerated for up to 3 days or frozen for up to 2 months.