|2 servings||calories per servings 770||protein serving 23 g||carbs per serving 71 g||total fat per serving 45 g|
Although these savory pancakes can be made with mashed potatoes from the night before, Ronni Lundy confesses “I like these so much that I don’t wait for leftovers, but make them from scratch” in her James Beard Award-winning book, “Victuals.” The addition of Asiago cheese and kale makes these extra hearty and fit for a main dish, best enjoyed with a bold, rustic sauce. Tomato-bacon gravy is a pretty simple affair, mingling the smoky fat of bacon with the brightness of tomato; a quick winter fix intended to remind you of the flavors of the summer garden.
|Nutrition Facts||/ Per Serving|
|Total Fat||45 g|
|Saturated Fat||11 g|
|Trans Fat||0 g|
|Total Carbohydrates||71 g|
|Dietary Fiber||11 g|
MISE EN PLACE
• Heat oven to warm.
• Line a rack with paper towels.
• Peel potato. Cut into 1/2-inch dice.
• Discard tough kale stems. Chop leaves.
• Finely chop green onion.
• Beat egg.
• Peel, halve and dice 1/2 cup onion (save remaining onion for another use).
• Finely chop bacon.
• In a saucepan over medium-high heat, cover potato with water. Add 1 teaspoon kosher salt.
• When water boils, reduce heat to medium-low. Simmer until potato is very tender, 15-20 minutes.
While potato cooks:
• Place a skillet over medium-high heat. Add bacon. Cook, stirring occasionally, until fat is rendered and bacon is browned, 4-5 minutes.
• Transfer bacon to a plate. Leave fat in pan.
• Add onion to skillet. Cook, stirring, until translucent, about 2 minutes.
• Sprinkle with flour. Cook, stirring, until flour begins to become golden, 1-2 minutes.
• Stir in tomato and sorghum. Reduce heat to medium-low. Simmer, stirring frequently, until tomato nearly disintegrates, 15-20 minutes.
Tip: If gravy get dry, add a splash of water.
Place a sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is warm, add kale and 1/4 teaspoon kosher salt. Cook, stirring, until leaves are wilted, 3-4 minutes.
• Drain potatoes.
• In a bowl, mash potatoes until they are creamy and mostly smooth.
• Fold in kale, green onion, Asiago and egg. Season to taste with kosher salt and pepper.
Form potato mixture into 6 cakes approximately 3-inches wide and 1/2-inch thick.
• Place a skillet over medium heat. Add 1/4 inch cooking oil. When oil is hot, add pancakes (do not crowd skillet). Cook without disturbing until browned on bottom, about 3 minutes.
• Flip, and cook until golden on other side, about 3 minutes.
• Transfer pancakes to lined rack. Keep warm in oven.
• Adjust gravy consistency as desired with a little hot water. Taste and adjust seasoning as desired with kosher salt and pepper.
• Divide pancakes between 2 plates.
• Top with gravy, and sprinkle with bacon. Enjoy!
Born in Corbin, Kentucky, Ronni Lundy has long chronicled the people of the Southern Appalachians as a journalist and cookbook author. She is the former restaurant reviewer and music critic for The Courier-Journal in Louisville, former editor of Louisville Magazine, and has contributed to many national magazines.Learn More...