Good Morning and Happy Friday, everyone! We made it to another weekend- and considering I almost *didn’t* make it to the weekend- I’m very grateful.
Last night, while en route to visit a friend for a pre-birthday dinner celebration since I won’t see them on my actual birthday- I was hit from behind by a woman speeding on the highway who failed to slow down for the line of traffic I had been stopped and waiting in. The collision caused some serious damage to the back of my car, and unbeknownst to me until later on when I attempted to get myself and my vehicle home safely- some even worse damage to my tires.
What made it worse was that when I went to pull over to exchange information and see if she was okay- she went around me and took off. The impact had caused my stuff to go flying around the inside of my car- so I didn’t get a photo of her car, her license plate, etc. It was a hit and run- and now I’m dealing with the fallout, the appraisal process, and a very sore back. I hope wherever she is- she steps on a Lego block.
I digress. I’m thankful it wasn’t worse- and even though I’m in some pain right now- I’m especially thankful it seems to be a superficial injury.
We’re expecting a significant amount of snowfall here in New England this coming weekend, which means a couple of things- the supermarkets are going to be like something out a post-apocalyptic horror movie with people fighting for the last of the bread and milk (it’s a Northeast thing) and I am more than likely going to be spending a considerable amount of time indoors while the roads are cleared.
I’ve already done my grocery shopping for the next couple of weeks- so I’m ready for anything- and I know of at least one Winter-friendly, warming dish I can whip up if I don’t lose power! These Gouda-loaded potato pancakes are crispy, cheesy, super filling- and can make even the coldest climate feel a little more cozy and comfortable.
Best of all? They’re super easy and fast to make! I did a trial run of these earlier this week- and they came out fantastic!
WHAT YOU’LL NEED:
- 1 lbs. russet potato, peeled
- 1 small onion, peeled
- ¼ cup flour
- ¾ cup shredded smoked Gouda cheese
- 1 large egg, lightly beaten
- 1 teaspoon salt
- ¼ teaspoon freshly ground pepper
- Grapeseed oil, as needed
- Sour cream
- Sliced green onions
READY? HERE’S WHAT YOU DO:
- Coarsely shred the potato and onion on a box grater. Transfer shreds to a piece of cheese cloth and squeeze as dry as possible. Let sit for 2 minutes and then squeeze dry again.
- Whisk together the flour, salt and pepper. Toss the potatoes, onions, and cheese in the flour to coat and then the lightly beaten egg and stir until evenly coated.
- In a large skillet, heat up a generous amount of oil over medium heat until hot and shimmery. Drop the potato mixture by the tablespoon and flatten.
- Cook over medium to medium-high heat until edges are crisp and golden, about 1 1/2 – 2 minutes. Flip and cook the other side until golden, about 1-2 minutes. Drain on a wire rack or paper towels.
- Continue pancaking until potato mixture is done. Top pancakes with sour cream, green onions, and more shredded Gouda, if desired.
I could eat these pancakes every day for the rest of my life and never get sick of them. They’re like thicker, cheesier hash browns and are perfect for breakfast, lunch- or dinner!
Prior to the snowfall, I’ll be finishing up some things/loose ends in regards to my car accident and icing/applying a heating pad to my back to alleviate my pain. This coming Tuesday is my birthday- and depending on the weather and if I have a car or not- we’ll see what ends up happening for a celebration!
I hope you all have a wonderful, warm and safe weekend. If you’re from my neck of the woods- be careful driving and shoveling!
See you all next week!
– Ashley –