Best Potato Chive Pancake Recipes

Potato-Chive Pancake image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 4

1 bag (16 ounces) frozen hash brown potatoes, thawed
1 tablespoon chopped fresh chives or scallions
Coarse salt and ground pepper
3 tablespoons olive oil

Steps:

Place potatoes between paper towels; press to remove excess moisture. Transfer potatoes and chives to a medium bowl. Season with salt and pepper, and toss to combine.
In a medium nonstick skillet, heat oil over medium. Add potato mixture; press with a heatproof spatula to flatten and form into one even pancake. Cook until underside is golden brown, 10 to 15 minutes. Slide pancake onto a plate; invert onto a second plate. Slide pancake (browned side up) back into skillet. Continue to cook until underside is golden brown, 10 to 15 minutes more. Slice into wedges before serving.

Nutrition Facts : Calories 183 g, Fat 11 g, Fiber 1 g, Protein 2 g

Roasted Sea Scallops with Chive Potato Pancake and Caviar-Sabayon Sauce image

Provided by Food Network

Yield 5 servings

Number Of Ingredients 11

1 medium Idaho potato, shredded
Salt and pepper to taste
2 tablespoons chives, chopped
1 teaspoon flour
5 fresh scallops
4 tablespoons olive oil
2 egg yolks
2 tablespoons champagne vinegar
4 tablespoons champagne
1 teaspoon beluga caviar
salt and pepper to taste

Steps:

To prepare the scallops:
Place half of shredded potato on a 6x6 piece of parchment paper. Season with salt and pepper. Sprinkle half of the chives and half of the flour on the potato. Place one scallop in center of the potato, then cover scallop with other half of potato, remaining chives, flour and re-season with salt and pepper. Repeat with remaining four scallops.
In a hot pan, add oil. Lift potato and scallop off parchment paper with spatula and cook in a pan until potato is golden, about five minutes. Flip over and continue to cook another five or ten minutes or until other side is golden. Place on warm serving dish.
To prepare the caviar-sabayon sauce:
In a double boiler, mix egg yolk, vinegar, champagne, and salt and pepper. Quickly whisk until volume increases and becomes foamy (about 1 minute). Take off heat. Fold in caviar without breaking eggs.
Spoon sauce around scallops.