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Ingredients
Potato
- 8 Red Potatoes cut into quarters
- 2 Tb Salt
- 3 Tb Butter
- 1 Egg Beaten
- 3 Tb Flour
Filling
- 8 oz Mushrooms Rough chopped
- 1 Onion finely diced
- 2 Tb Butter
- 3 Tb Fresh Parsley chopped
- 1/2 tsp Dried Thyme
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Paprika
Ingredients
Potato
Filling
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Instructions
Potatoes
- Boil the Potatoes with the Salt for 30 minutes
- Mash with the Butter, Egg and Flour
- Set aside to cool slightly
Filling
- In a skillet combine the Onions, Mushrooms and Butter over medium high heat for 10 minutes
- Lower the heat to medium and stir in the Parsley, Salt, Pepper, Thyme and Paprika. Cook until soft and golden in color.
- Remove from skillet and allow to cool
Assembly
- Dust the board with some additional Flour. lightly flour your hands and form some of the Potato mixture into a ball. Flatten it out and place a tablespoon of the filling in the center and seal up the edges.
- Set the stuffed potato pancake aside while you make the rest of them
- Heat a skillet over medium high heat with a couple tablespoons of Butter and fry the stuffed pancakes on each side for about 3-4 minutes
Recipe Notes
Serve the Pancake with a dollop of Sour Cream and a sprinkling of more fresh Parsley.
You could also add some shredded Parmesan Cheese to the filling when you seal up the Pancake
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