Tel: 203.779.5331 | 724 Boston Post Road, Madison, CT
Located in the First Niagra Bank Courtyard
Cheddar & Herb Potato Pancakes
2 tablespoons The Shoreline Vine Butter Infused Olive Oil 1 tablespoon The Shoreline Vine Tuscan Herb Infused Olive Oil + a little more to drizzle 1 large onion, minced 2 lbs russet potatoes, (peeled & chopped), cooked & mashed adding ¼ cup of milk. 1 large egg yolk 1/3 cup all-purpose flour ¼ cup shredded cheddar cheese (about 2 oz) 3 tablespoons parsley, finely chopped Kosher salt Fresh ground pepper Chopped chives for topping
Cook & mash potatoes adding milk until smooth and set aside to cool.
Sautee onions in 2 tablespoons of Butter Infused Olive Oil, season with salt and cook until golden brown & soft (about 20-25 minutes).
Preheat oven to 250 degrees and line a baking sheet with parchment paper. Add the cooked onion, egg yolk, flour, cheese, parsley, salt and pepper to the potatoes. Stir until combined. Scoop ¼ cup full of the potato mixture onto a floured surface and form 12- 3” pancakes.
Melt the Tuscan Herb Infused Oil in a large nonstick skillet over medium heat. Working in batches, cook the pancakes until golden brown on the bottom (approx. 4 mins). Gently flip adding more oil if necessary and continue to cook until brown on the other side. Transfer to baking sheet and keep warm in the oven until ready to serve. Top with chives and drizzle Tuscan Herb Infused Oil over if desired.