The Ferguson Recipes has 574 Recipes
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Fiesta Artichoke Dip AppetizersJancsi, Carol
Sweet and Spicy Bacon Wrapped Meatballs AppetizersFerguson, Dave
Coca-cola Chicken Wings AppetizersAnonymous
Cheese Fondue With Pesto AppetizersJancsi, Carol
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Jersey Beef BeefFerguson III, John C.
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Beef And Peppers BeefJenkins, Mary
Sloppy Joes BeefGregory, Harriet
Carbonnades Flamande - Flemish Beef Stew BeefDawson, Celia E.
Full Page 4 x 6 5 x 7
From http://www.homecookingadventure.com

2 pounds (900g) potatoes, peeled and grated
1/2 cup (50g) Cheddar cheese
1/2 cup (50g) Parmesan cheese
3 green onions, chopped
1/2 tsp (2g) garlic powder
1/4 cup (30g) all-purpose flour
2 eggs, beaten
1 tsp (5g) salt
Freshly ground black pepper
1/4 cup (50g) oil, for frying


Dipping sauce
1/2 cup (120g) sour cream
1 tbsp (20g) chili garlic sauce

Use the large holes of the grater to grate cheese and potatoes.
Transfer the potatoes into a kitchen towel and squeeze as much liquid as you possible can.
Place the potatoes into a large bowl. Add cheeses, onion, garlic powder, flour, salt, pepper and eggs. Stir to combine.
Heat oil over medium high heat. Use an ice cream scoop to take equal amounts of potato mixture and add to the pan. Use the back of a spoon to flatten the patties. Cook about 3 or 4 patties at a time. Cook until browned about 4 minutes per side. Repeat with remaining potato mixture.
Transfer the pancakes to a plate lined with paper towel to remove excess oil.
Prepare the dipping sauce by mixing sour cream with chili garlic sauce.
Serve the potato pancakes while still warm.

Makes about 15
Keywords: potatoes,cheese,appetizers   Category: Appetizers    Cookbooks:
Recipe by Dave Ferguson     Added: February 25, 2017 by deebeeeff
Last Recipe Updated is:
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