Smashed potato and ramp pancakes with bacon creme fraiche

Amy Litwiler

"From Chef Kathleen Morrow from a Celebrity Chef event at the Hilltop Inn in Elmira, NY. Really yummy way to use holiday leftover potatoes!"
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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Cook

  1. Mix Smashed potatoes, eggs, flour, salt, pepper and ramps.
  2. Preheat the skillet and add a couple tablespoons of coconut oil. Drop batter in oil by the spoonful to the size pancake you prefer. Brown on both sides. In a seperate bowl, mix some of the crumbled bacon into the creme fraiche. Place a dollop of the bacon creme fraiche on top of the pancake. Garnish with more crubled bacon and the ramp greens.


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