Chocolate Potato Pancakes

Name: Chocolate Potato Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10
Cuisine: American
Ingredients: 2 large russet potatoes (1 1/2 pounds total, peeled, grated, rinsed and water squeezed out); 1 shallot (peeled and grated); 2 tablespoons rice flour; 1 egg (at room temperature); 1 tablespoon cocoa nibs; 1 teaspoon Calabrian chili paste; 1 teaspoon kosher salt (plus more to finish); 1/3 cup olive oil (divided)

15 MINPrep Time

20 MINCook Time

10Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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Potato pancakes might just be my favorite way to enjoy potatoes for breakfast! The all-over crispy exterior and tender potato inside is just perfect. For Valentine's Day, I thought it would be fun to incorporate chocolate into the mix - which I did by mixing in cacao nibs. Cocoa nibs aren't sweet like chocolate chips - instead, they have a slightly bitter, complex flavor, almost like coffee. Plus, they have a great crunch! Not only is it a fun visual to the potato pancakes, but it adds an extra layer of flavor that I love.

I couldn't help but try adding some Calabrian chili paste into the mix as well - just another level of warm flavor that gives these so much more complexity than your average potato pancake.

Flour or breadcrumbs are generally used to help bind potato pancakes together, but I found that rice flour works wonderfully - and it keeps these gluten free!

Chocolate Potato Pancakes

Servings

Prep Time

15 minutes

Cook Time

20 minutes

Ingredients

2 large russet potatoes (1 1/2 pounds total, peeled, grated, rinsed and water squeezed out)
1 shallot (peeled and grated)
2 tablespoons rice flour

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1 egg (at room temperature)
1 tablespoon cocoa nibs
1 teaspoon Calabrian chili paste

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1 teaspoon kosher salt (plus more to finish)
1/3 cup olive oil (divided)

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Instructions

This recipe originated on an episode of Giada Entertains. Episode: Chocolate for Breakfast.
In a medium bowl mix together the potatoes, shallots, flour, egg, cocoa nibs and chili paste. Just before cooking season with the salt.
Heat a medium nonstick skillet over medium high heat. Add 2 tablespoons of the oil to the pan and heat another 30 seconds. Scoop 1/4 cup mounds of the potato mixture into the pan and flatten slightly being careful not to over crowd the pan. Squeeze out the excess liquid each time to avoid gummy pancakes. Cook the first batch for about 4 minutes on the first side or until golden brown on the bottom. Flip the pancakes and cook another 3 minutes on the second side. Remove to cooling rack to drain and sprinkle with a pinch of salt. Continue with the remaining oil and batter adding oil as needed.