Idaho® Potato Pancakes/Roasted Corn & Poblano Peppers

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. ;)

• Ready In: 40 mins
• Yields: 12 pancakes

Ingredients

• 1  cup fresh corn kernels (2 corn cobs)
• 2  ounces  corn oil, divided
• 1  poblano pepper, cored, seeded, diced into 1-inch sections
• 4  large idaho potatoes, peeled, diced into 1-inch sections
• 3  egg yolks
• 3  tablespoons butter
• 1⁄4 teaspoon salt
• 1  pinch white pepper
• 1 1⁄2 cups 2% low-fat milk
• 3  tablespoons cilantro, chopped

Directions

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.