Parmesan Potato Pancake

Parmesan Potato Pancakes

 

Parmesan Potato Pancake

For breakfast, lunch, or dinner, these potato pancakes are sure to be a hit!

  • 2 Tbsp plus 1 Tbsp organic olive oil
  • 2 Tbsp onions (chopped)
  • 1 tsp Emperor's Kitchen Organic Chopped Garlic
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 lbs Yukon Gold Potatoes, (peeled)
  • 1 cup Parmesan Cheese, (grated)
  • 1/2 cup basil leaves, (chopped)
  1. Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat. Add the onions and cook until translucent, about 3 to 4 minutes. Add the garlic and cook about another minute. Season the onion mixture with salt and pepper and transfer to a large bowl and set aside. Reserve the pan.

  2. Meanwhile, grate the potatoes in a food processor. Use a kitchen towel to help squeeze out the excess water. Add the potatoes, Parmesan cheese, and the basil to the bowl with the onion mixture. Stir to combine and season with additional salt and pepper, to taste.

  3. Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot, but not smoking add the potato mixture.

  4. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice, and serve.

    * Recipe courtesy of Food TV

Miso Gravy


Miso Gravy with Miso Master Organic Country Barley Miso recipe

Miso Gravy

Yield 1 Cup

Ingredients

Instructions

  1. Dissolve kuzu in 1 Tbsp water until smooth, cream in miso and slowly add ½ cup filtered water, stirring until well mixed. Set aside.
  2. Heat oil in skillet and sauté onions until lightly browned. Add garlic and sauté 30 or more seconds.
  3. On medium heat, add the kuzu-miso mix and stir constantly until thickened.
  4. Serve with rice, grains, mashed potatoes or your favorite vegetables.


Miso Master Organic Country Barley Miso

Miso Master Organic Country Barley Miso

Miso Master Organic Traditional Country Barley Miso is one of our popular Long-Term miso. It has a high soybean con­tent in relation to the barley koji (grain inoculated with aspergillus spores). Because soy­beans are much more difficult to ferment, with their high protein and fat content, than the high-carbohydrate grains, this miso variety requires a prolonged aging period resulting in a tasty seasoning for gravy, soups, stews, and sauces. Made in USA.

Purchase Miso Master Organic Country Barley Miso at your favorite organic market or direct from Great Eastern Sun’s Online Market here > 


 

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Under the Weather Miso Soup


Under the Weather Miso Soup

 

Under the Weather Miso Soup with Miso Master Organic Country Barley Miso Soup

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Under the Weather Miso Soup

Yield 6-8 Servings

Colds don't stand a chance against this delicious Under the Weather Miso Soup made with our Miso Master Organic Country Barley Miso!

Ingredients

Instructions

  1. Bring stock or water, garlic, kombu, and bay leaf to boil. Simmer 15 minutes, or until garlic is soft.
  2. Remove bay leaf and kombu. Mix miso, garlic, ginger, and stock in blender.
  3. Reheat in pot, but do not boil.
  4. Place cubes of bread at bottom of bowl and ladle hot soup over them. Garnish with green onion.
  5. This soup is sure to stop any cold in its tracks, even better than Grandma’s chicken soup!

Courses Soup

Cuisine American

 


 


Miso Master Organic Country Barley Miso

 

Miso Master Organic Traditional Country Barley Miso is one of our best selling “Long-Term” miso. It is aged naturally without temperature control for 18 months through four seasons in giant four-ton, hand-crafted Cypress, Redwood, or Fir barrels. It has a high soybean con­tent in relation to the barley koji (grain inoculated with aspergillus spores).  Unpasteurized, made in USA.

Purchase Miso Master Organic Country Barley Miso at your favorite organic market or direct from Great Eastern Sun’s Online Market here > 


 

Miso Master Miso Basting Sauce recipe

 

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