Imagine a dish that's not just a feast for your taste buds, but a visual spectacle that will make your Instagram followers drool with envy! These vibrant Purple Mashed Potato Pancakes are about to revolutionize your breakfast or brunch game. Combining the rich, earthy tones of purple potatoes with crispy pancetta and aromatic garlic, this recipe transforms an ordinary side dish into a gourmet experience that's both stunning and delicious.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups purple potatoes, boiled and mashed
- 1/2 cup pancetta, cooked and crumbled
- 2 cloves garlic, minced
- 1/2 cup flour
- 1 egg
- Salt and pepper to taste
Instructions
- Boil purple potatoes in salted water until tender, approximately 15-20 minutes. Drain and allow to cool slightly.
- Mash the boiled purple potatoes in a large mixing bowl until smooth and free of large lumps. The potatoes should have a vibrant purple color.
- In a separate skillet, cook pancetta over medium heat until crispy and golden brown. Remove from heat and drain on paper towels, then crumble into small pieces.
- Mince fresh garlic cloves finely, ensuring they are uniform in size for even distribution.
- Add crumbled pancetta, minced garlic, flour, beaten egg, salt, and pepper to the mashed purple potatoes. Mix thoroughly until all ingredients are well combined.
- Form the potato mixture into small, uniform pancakes approximately 3 inches in diameter and 1/2 inch thick.
- Heat a large non-stick skillet or griddle over medium heat with a small amount of olive oil or butter.
- Carefully place potato pancakes in the skillet, cooking for 3-4 minutes on each side until golden brown and crispy.
- Remove pancakes from skillet and place on a paper towel-lined plate to absorb excess oil.
- Serve hot, garnished with fresh herbs like chives or parsley if desired.
Tips
- Choose the right potatoes: Select fresh, firm purple potatoes for the most vibrant color and best texture.
- Moisture control is key: After boiling, let potatoes cool and drain thoroughly to prevent soggy pancakes.
- Crisp up your pancetta: Cook it until it's golden and crunchy for maximum flavor contrast.
- Don't overmix the batter: Combine ingredients just until mixed to keep the pancakes light and tender.
- Use a non-stick pan or well-seasoned cast-iron skillet for the perfect golden-brown crust.
- Serve immediately for maximum crispiness - these pancakes are best enjoyed fresh off the skillet.
- Optional garnish: A dollop of sour cream or fresh herbs can elevate the presentation and add an extra flavor dimension.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 8g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 55mg
