Butternut Squash and Potato Pancakes with Walnut Crust

By Nicholas D. Saxon of Bellfarm Kitchen, Bar at Hyatt Regency Pittsburgh International Airport | Yield: 4 Pancakes
By / Photography By Michael Fornataro | November 06, 2015

Ingredients

  • 3 cups butternut squash, peeled and grated
  • 2 cups red potatoes, unpeeled and grated
  • ¼ cup shallots, minced
  • 1 egg, beaten
  • Salt
  • ½ cup flour
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh parsley, chopped
  • ½ tablespoon garlic, minced
  • ½ teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • Pepper
  • Oil
  • 1 cup walnuts, finely chopped
  • Sour cream or maple syrup

Instructions

  1. Toss squash, red potatoes, shallots, and egg together in a bowl. Add salt to taste. 
  2. Mix in flour, sage, parsley, garlic, baking soda, and nutmeg. Add pepper to taste. Toss until well-mixed, then set aside for 10 minutes.
  3. Pour enough oil into a frying pan to cover the bottom, and bring to medium-high heat. Separate the mixture into four, golf ball-sized portions, and press softly to slightly flatten.
  4. Coat one side of each pancake with walnuts. Place the pancake, nut-side down, into the hot oil. Cook for 3-4 minutes on each side or until golden brown. 
  5. Serve with sour cream or maple syrup on the side.

Recipe by Nicholas D. Saxon of bellfarm Kitchen | Bar at Hyatt Regency Pittsburgh International Airport, 1111 Airport Blvd., Moon Township. 724.899.1234.

 

Ingredients

  • 3 cups butternut squash, peeled and grated
  • 2 cups red potatoes, unpeeled and grated
  • ¼ cup shallots, minced
  • 1 egg, beaten
  • Salt
  • ½ cup flour
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh parsley, chopped
  • ½ tablespoon garlic, minced
  • ½ teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • Pepper
  • Oil
  • 1 cup walnuts, finely chopped
  • Sour cream or maple syrup
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60