Time: 35 min.
Complexity: easily
Servings: 10

"Potato pancakes are my favorite way to enjoy potatoes for breakfast!" says Giada de Laurentiis. "Crispy on the outside and tender on the inside, they're just perfect. For Valentine's Day, I thought it would be fun to add a little chocolate flavor to the potato mixture, so I sprinkled in cacao nibs. They're not as sweet as chocolate, but they have a slightly bitter, complex flavor, almost like coffee. Plus, they have a perfect crunch!"

Ingredients:

• 2 large potatoes (700g total), peel and grate, rinse and squeeze out the water
• 1 shallot, peeled and grated
• 1 large egg at room temperature
• 2 tbsp. rice flour
• 1 tbsp. l. cocoa nibs
• 1 teaspoon Calabrian chili paste
• 1 teaspoon coarse salt + more to taste
• 1/3 cup olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, Calabrian pepper (paste), cocoa, rice flour

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Preparation:

Step 1
• In a medium bowl, combine the potatoes, shallots, egg, flour, cocoa nibs, and chili paste. Add salt just before cooking.
Step 2
• Heat a medium nonstick frying pan over medium-high heat. Add 2 tablespoons of oil to the pan and heat for another 30 seconds. Drop the potato mixture into the pan in 1/4-cup mounds and smooth it out slightly, being careful not to overcrowd the pan. Press out any excess liquid with a heatproof spatula after each batch to prevent the pancakes from becoming sticky. Fry the first batch until golden brown on the bottom, about 4 minutes per side.
Step 3
• Flip and cook for another 3 minutes on the other side. Transfer to a wire rack to drain excess fat and sprinkle with a pinch of salt. Continue frying the potato pancakes, adding more oil as needed.

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