Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, hakata style baked potato pancake with mentaiko mayonnaise. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Great recipe for Hakata Style Baked Potato Pancake With Mentaiko Mayonnaise. I wanted to come up with a simple lunch recipe using cheese. Please sprinkle on some parsley if you like. We provide you only the perfect Hakata Style Baked Potato Pancake With Mentaiko Mayonnaise recipe here.
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To begin with this particular recipe, we must prepare a few ingredients. You can cook hakata style baked potato pancake with mentaiko mayonnaise using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Hakata Style Baked Potato Pancake With Mentaiko Mayonnaise:
- Get 1 Potatoes
- Prepare 1 slice Bacon
- Take 2 slice Processed cheese (individually wrapped)
- Get 1/2 sac Mentaiko (salt-cured spicy pollack or cod roe)
- Get 1 tbsp Mayonnaise
Provide of Processed cheese (individually wrapped). Combine potatoes, onion, garlic, parsley and eggs in a large bowl. Add in all purpose flour and breadcrumbs. This potato pancakes recipe is my variation of the potato kugel similar to that traditional Dibbelabbes dish from Saarland.
Instructions to make Hakata Style Baked Potato Pancake With Mentaiko Mayonnaise:
- Slice the potato thinly, put in a heatproof container, cover with plastic wrap and microwave for 3 to 5 minutes.
- Mix the mentaiko and mayonnaise together.
- Mix the cooked potato, chopped bacon and combined mentaiko and mayonnaise, and spread out in a heatproof dish.
- Cut the cheese up and scatter on top of the spread out potato mixture. Bake for 3 to 5 minutes in a toaster oven. It's done when the cheese has melted.
Add in all purpose flour and breadcrumbs. This potato pancakes recipe is my variation of the potato kugel similar to that traditional Dibbelabbes dish from Saarland. It's baked in the oven, like a potato gratin or casserole, and gets a wonderful crispy dark crust on top and bottom and the insides are lovely tender, almost creamy! Place the hash browns in a strainer; rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl.
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