Ingredients
1 medium russet potato
1 cup red onion, small dice
2 eggs
1 tablespoon flour
2 tablespoons blue cheese, crumbled
1 tablespoon butter
1 tablespoon olive oil
fleur de sel
black pepper
Instructions
Grate the potato on a box grater and squeeze as much moisture as you can (use a towel)
Dice the red onion (small)
Mix the grated potato and the onions together in a large bowl.
Add the flour and mix thoroughly. Add the eggs.
Add the blue cheese crumbles and pepper and mix.
Melt the butter and add a tablespoon of olive oil.
Drop about 2 tablespoons of the mixture in the pan and press to make it flat and uniform in shape.
Cook until crisp , then turn over and finish.
Makes a few large pancakes or a lot of small ones…Serve them hot! Add more butter and olive oil if you need more during the process.
Key Points About Ingredients:
- Russet potatoes are ideal here because their high starch content helps the pancakes hold together and crisps up beautifully in the pan.
- Blue cheese adds a bold, tangy depth that transforms a simple potato pancake into something truly memorable — use a quality Roquefort or Gorgonzola for best results.
- Fleur de sel, a delicate hand-harvested sea salt, is sprinkled at the end to add a subtle crunch and clean mineral finish that elevates the whole dish.
- Squeezing as much moisture as possible from the grated potato is the single most important step for achieving a crispy, golden crust rather than a soggy pancake.
- Combining butter with olive oil raises the smoke point of the fat, allowing the pancakes to cook at a higher heat without burning while still delivering rich buttery flavor.
Key Nutritional Insights:
- Potatoes are a good source of potassium and vitamin C, making these pancakes more nutritious than typical fried snacks.
- Blue cheese contributes calcium and protein while adding big flavor, meaning you need only a small amount to make a significant taste impact.
- Using a combination of butter and olive oil provides a balance of saturated and heart-healthier monounsaturated fats in each serving.
- Eggs bind the pancakes and supply high-quality complete protein along with essential B vitamins including B12 and choline.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories180
- Standard DV% Daily Value*
- Total Fat11 g72 g15.28%
- Saturated Fat4 g20 g20%
- Trans Fat0 g
- Polyunsaturated Fat1 g
- Monounsaturated Fat5 g
- Cholesterol75 mg300 mg25%
- Sodium310 mg2300 mg13.48%
- Total Carbohydrate15 g275 g5.45%
- Dietary Fiber1 g28 g3.57%
- Total Sugars2 g
- Added Sugars0 g50 g0%
- Sugar Alcohal0 g
- Protein6 g50 g12%
- Vitamin D (Cholecalciferol)18 mcg20 mcg90%
- Calcium75 mg1300 mg5.77%
- Iron1 mg18 mg5.56%
- Potassium380 mg4700 mg8.09%
- Vitamin A180 mcg900 mcg20%
- Vitamin C (Ascorbic Acid)8 mg90 mg8.89%
- Vitamin E (Tocopherol)1 mg15 mg6.67%
- Vitamin K8 mcg120 mcg6.67%
- Vitamin B1 (Thiamin)0.1 mg1.2 mg8.33%
- Vitamin B2 (Riboflavin)0.15 mg1.3 mg11.54%
- Vitamin B3 (Niacin)1.2 mg16 mg7.5%
- Vitamin B6 (Pyridoxine)0.2 mg1.7 mg11.76%
- Folate22 mcg400 mcg5.5%
- Vitamin B12 (Cobalamine)0.4 mcg2.4 mcg16.67%
- Biotin6 mcg30 mcg20%
- Vitamin B5 (Pantothenic acid)0.5 mg5 mg10%
- Choline85 mg550 mg15.45%
- Phosphorus110 mg1250 mg8.8%
- Iodine8 mcg150 mcg5.33%
- Magnesium18 mg420 mg4.29%
- Zinc0.7 mg11 mg6.36%
- Selenium9 mcg55 mcg16.36%
- Copper0.1 mg0.9 mg11.11%
- Manganese0.2 mg2.3 mg8.7%
- Chromium3 mcg35 mcg8.57%
- Molybdenum4 mcg45 mcg8.89%
- Chloride180 mg2300 mg7.83%
