Saturday Blog Showcase - Potato Pancakes and Rosemary Fried Almonds

Thank you to Lori for hosting this week's  Saturday Blog Showcase. 
Visit Lori at All That Splatters and join in the fun.

We had Potato Pancakes for breakfast topped with a dollop of Creme Fraiche and served with Peameal Bacon (My favourite bacon) local farm fresh eggs and toasted homemade bread.

The recipe for the pancakes comes from the blog  Edible Aria.  Like most recipes, even those I'm trying for the first time,  I made a couple of minor adjustments.. I increased the green onion, added a little flour and a tablespoon of melted butter to the mixture.   These were so good.  I think that potato pancakes will be on the menu more often in the future. 

The second recipe I'm showcasing comes Melissa (BitchinCamero.)   Rosemary Fried Almonds.  A very simple recipe that takes no time at all.   Moe and I enjoyed them tonight with a glass of red wine.   Another keeper.

Please visit both of these blogs.  They were  new to me and I found lots of great recipes and amazing photos.

Potato Pancakes
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Adapted from Edible Aria

2 medium size Russet Potatoes cut into small cubes
1 Jumbo Egg
1/2 teaspoon baking powder
2 tablespoons flour
2 green onions chopped
1 tablespoon chopped parsley
1 tablespoon melted butter
Salt and Pepper

Butter for frying pan

Peel and cube potato.  Pulse in food processor.  Add egg and process until almost smooth.  Add green onion, parsley, melted butter, salt, pepper and baking powder.   Pulse to combine.

Heat frying pan or electric skillet to medium. (350 to 375°F in electric skillet).  Add butter.

Pour pancake batter into pan and cook on each side until golden brown.   Serve with sour cream or creme fraiche.    

Rosemary Fried Almonds
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Adapted from
Bitchincamero

3 to 4 tablespoons Olive Oil
2 cups whole blanched almonds
3 tablespoons rosemary, finely chopped
1 tablespoon Maldon or Murray River flaked salt

Heat olive oil in large skillet over medium high heat.  Add the almonds and saute for a minute or two before adding the rosemary and the salt.  Stir almonds to make sure that they brown evenly. Cook for an addition 3 to 4 minutes until they are golden brown.   Be careful not to burn.