Idaho® Potato Pancakes/Roasted Corn & Poblano Peppers

Total Time
Prep 25 mins
Cook 15 mins

Recipe courtesy Chef Harley French of the 5151 Cafe & Catering in Dallas, Tx. These quick & easy pancakes will be great with your favorite salsa. The estimated cost per serving is $1.00 Also a dollop of reduced-fat sour cream would be awesome with guacamole, of course - I know, it would raise the price slighly. ;)

Ingredients Nutrition


  1. In a hot sauté pan, sauté corn in very hot oil, until it begins to caramelize.
  2. Add diced pepper and remove from heat.
  3. Boil potatoes until just tender; drain until dry. In food processor, blend potatoes with yolks, butter, salt, white pepper and milk until mixed.
  4. Fold in roasted corn-pepper mixture and cilantro.
  5. Chill 1 hour before shaping.
  6. Shape potato mixture into patties.
  7. In a hot sauté pan, brown patties in oil on both sides.
  8. Serve hot.
Most Helpful

5 5

Very good. I added some cayenne, cumin and chili powder to the potato mixture. Make sure you add the milk a little at a time as potatoes are different sizes and more or less may be needed to get the proper consistency. The cooling time is necessary to help firm things up too. I tried to cut some fat and only used a pam sprayed pan. I think using a bit more oil would have had better results. P.S. 1 cup of corn kernels is approximately 2 cobs of corn.