Leek Potato Pancakes

I received this recipe from my great-grandmother who brought this over from England, where they enjoyed leeks immensely during the Fall and Winter.—Suzanne Kesel, Cohocton, New York

Directions Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender, adding leeks during the last 3 minutes. Drain....


Ingredients

  • 1/2 pound russet potatoes, peeled and quartered
  • 2 pounds medium leeks (white portion only), thinly sliced
  • 4 eggs, lightly beaten
  • 1/2 cup dry bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup canola oil, divided
  • 6 tablespoons sour cream

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