09 December 2009

Winter Brunch: Norweigan Potato Pancake with Bacon, Swiss Cheese Sauce

From Denny: A simple hearty easy-to-do meal to get you through a cold rainy day or snowy day on the ski slopes! It's also yet another clever - and tasty - way to use up those leftover mashed potatoes.

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Norwegian potato pancake with poached eggs, Jalrsberg cheese sauce, and cranberry relish

From: Chef Zane Holmquist

Serves: 6-8 portions

INGREDIENTS

Norwegian potato pancake

• 4 Idaho potatoes (par-boiled, peeled and grated)
• 1/2 small yellow onion
• 4 bacon strips (cooked and diced)
• 1 egg white
• 1 teaspoon all-purpose flour
• 1 teaspoon fresh chives (chopped)
• 1 teaspoon fresh Italian parsley (chopped)
• 1 teaspoon Kosher Salt
• 1/2 teaspoon ground fresh black pepper

Jarlsberg cheese sauce

• 1 cup heavy cream
• 1/4 cup whole milk
• 2 teaspoon corn starch
• 4 teaspoon cold water
• 2 cups Jarlsberg cheese (grated)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon white pepper
• 1 pinch ground nutmeg

Cranberry relish

• 1 1/2 cups whole fresh cranberries
• 1 cup granulated sugar
• Zest of 1/2 orange
• 1 pinch kosher salt

Poached eggs

• One egg per person
• 2 quarts water
• 2 tablespoons vinegar

DIRECTIONS

Norwegian potato pancake

1. Boil potatoes in salted water for 12 minutes; cool to room temperature, peel and grate.

2. Peel and dice onion.

3. Cook bacon and dice. Onions and bacon should be diced to equal sizes.

4. Combine potatoes, onion and bacon.

5. Whip egg whites until foamy; fold into potato mixture.

6. Mix flour, chives, parsley, salt and pepper into potato combination. Be sure not to overwork; the potatoes should keep their grated texture.

7. Scoop potato mixture onto lightly oiled pancake griddle with 2 ounce ice cream scoop and cook until lightly browned on both sides; approximately 3-4 minutes per side.



Jarlsberg cheese sauce

1. Bring cream and milk to a simmer.

2. Mix corn starch and water together to make a slurry.

3. Add corn starch slurry to simmering milk and cream. (You must bring the cream to a boil, to activate the corn starch.)

4. Slowly add in grated Jarlsberg cheese, continually stirring until a smooth sauce-like consistency. (Use caution; the cheese sauce can burn easily)

5. Add salt, white pepper and nutmeg.

6. Keep sauce warm until ready to serve.



Cranberry relish

1. Mix cranberries, sugar, orange zest and salt together in a bowl.

2. Place in a thick-bottom saucepan; bring to a low simmer.

3. Stirring occasionally, cook for 12 minutes, or until the mixture is a jam-like consistency.



Poached eggs

Poach one egg per person in 2 quarts of water with 2 tablespoons of vinegar, until desired doneness. Place poached egg on potato pancake. Add 2-3 tablespoons of cheese sauce over the egg.

Garnish plate with 1 large tablespoon of cranberry relish. Finish with chopped parsley and serve immediately. The tart cranberry relish lightens the intense flavor of the Jarlsberg cheese. The dish’s primary component is the potato cake. This is a perfect Sunday brunch dish.



*** For more about Norweigan-American culture, check out one of my friend's articles at HubPages: Rolling lefse for the holidays where she talks about what the holidays were like at her house.

*** Thanks for visiting! For more recipes check out Comfort Food From Louisiana!

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