Chef John Folse's Shrimp and Potato Pancakes

Prep Time: 1½ Hours
Yields: 20 (4-inch) Pancakes

The Germans are famous for their pancakes and dumplings. Potatoes, a major cash crop of the Germans, became one of their favorite ingredients and was used in many different dishes. Here, their love of pancakes and seafood are combined with the beloved potato for a perfect breakfast or side dish. Try this recipe topped with a poached or fried egg. NOTE: This recipe works just as well with crawfish or crab substituted for the shrimp.

½ pound shrimp (70–90 count), peeled and deveined
6 (medium–large) Idaho potatoes, peeled and halved
1 cup minced onions
½ cup minced garlic
¼ cup sliced green onions
¼ cup chopped parsley
salt and black pepper to taste
3 eggs, beaten
¼ cup vegetable oil

Boil potatoes in lightly-salted water 20 minutes or until fork tender. Drain and refrigerate a minimum of 2 hours, preferably overnight. Mash potatoes with a fork. Coarsely chop shrimp and squeeze off excess liquid. In a large mixing bowl, combine shrimp, potatoes, onions, garlic, green onions and parsley. Season with salt and pepper then fold in eggs and blend well. Form mixture into 4-inch pancakes, approximately ½-inch thick. In a 12-inch cast iron skillet, heat oil over medium heat. Cook 2–3 pancakes at a time 5–7 minutes, turning occasionally. Serve as a breakfast pancake or as an accompaniment to any meat or seafood dish.