Here’s a comforting and hearty recipe for Savory Potato Pancakes with Pork Casserole—a delicious combination of crispy potato pancakes and tender, savory pork!
Ingredients:
For the Savory Potato Pancakes:
- 4 large russet potatoes, peeled and grated
- 1 medium onion, finely chopped or grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/4 cup breadcrumbs (optional for extra crispness)
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley (optional)
- Vegetable oil, for frying
For the Pork Casserole:
- 1 lb pork shoulder (or pork loin), cut into bite-sized cubes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup frozen peas (or fresh, if preferred)
- 2 tbsp olive oil
- 1 tbsp fresh thyme (or 1 tsp dried thyme)
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions:
1. Prepare the Pork Casserole:
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the pork cubes and cook until browned on all sides, about 6-8 minutes. Remove the pork from the skillet and set it aside.
- In the same skillet, add the chopped onion and cook for 4-5 minutes, until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the chicken broth, heavy cream, fresh thyme, paprika, salt, and pepper to the skillet. Stir to combine, then return the browned pork to the skillet.
- Bring the mixture to a simmer and cook for about 15-20 minutes, or until the pork is cooked through and tender. Stir in the frozen peas during the last 5 minutes of cooking.
- Adjust seasoning to taste, then set the casserole aside and keep warm.
2. Prepare the Savory Potato Pancakes:
- Grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
- In a large bowl, combine the grated potatoes, onion, eggs, flour, breadcrumbs (if using), garlic powder, salt, pepper, and chopped parsley. Stir everything together until fully combined.
- Heat a generous amount of vegetable oil in a large skillet over medium heat. Once hot, scoop spoonfuls of the potato mixture into the skillet and flatten them into pancakes. Cook in batches if needed.
- Fry each pancake for about 3-4 minutes per side, or until golden brown and crispy. Remove from the skillet and drain on paper towels.
3. Assemble and Serve:
- To serve, place the savory potato pancakes on a plate and top with a generous scoop of the pork casserole.
- Garnish with fresh parsley if desired, and enjoy!
Tips:
- You can make the potato pancakes ahead of time and keep them warm in the oven at 200°F (93°C) while preparing the pork casserole.
- You can also use ground pork or leftover pork for the casserole if you have it on hand.
- The pork casserole can be made in advance and reheated before serving.
This dish is a comforting, satisfying meal that brings together the crispy crunch of potato pancakes with the rich, creamy pork casserole. Perfect for a cozy dinner!
