Prince Edward Island, a small spot of Canadian island in the Gulf of St. Lawrence between New Brunswick, Nova Scotia, Québec and Newfoundland, is famous for foods like PEI mussels. They’re also known for PEI potatoes that make terrific chowder and other dishes like these potato latkes.
This dish calls for PEI Russets (they also grow thinner-skinned round whites, yellows, reds, and blues), but you can use any Russet potato.
Recipe courtesy of PEI Potatoes www.peipotato.org
2 large PEI Russet Potatoes
½ Onion, small diced
1 tbsp (15 ml) Fresh Thyme, chopped
2 tbsp (30 ml) Vegetable Oil
to taste Salt & Pepper
1. Preheat oven to 400 F.
2. Grate potatoes into a bowl; add onion, thyme & eggs. Season with salt & pepper; mixing well.
3. Mold the mixture into 1 1⁄2 -inch circles (thinner is better). Season with salt & pepper; refrigerate.
4. In a large sauté pan, heat oil until hot; add potato latkes. Cook on both sides until golden brown and crispy. Remove from pan and place warm latkes on a plate.
Chef’s Tip: Top potato latkes with your favorite ingredients such as:
• Pulled Pork and Cheddar Cheese
• Steamed Mussels and Bruschetta
• Smoked Salmon, Crème Fraiche and Capers
• Lobster and Bearnaise Sauce
• Wilted Spinach, Tomatoes and Goat Cheese