Italy collides with the Mid East in these lively Latkes. Simple use of pesto sauce and mashed potatoes can create a colorful Christmas morning brunch featuring these wonderful potato pancakes. Top them with sour cream and pair them with your favorite champagne for rave reviews!
You can use leftover mashed potatoes and left over pesto sauce. When you make pesto sauce set some aside for the freezer. Then when you make mashed potatoes keep some of them in the fridge for this recipe. (Of course you can make pesto sauce, and Mashed potatoes from scratch for this recipe.
1/2 cup olive oil,
1/4 cup pine nuts
2 cloves garlic, pressed
1 cup rough chopped fresh basil leaves
1/4 cup grated parmesan cheese
3 cups of cooked mashed potatoes.
1 cup pesto sauce
1 large egg
2 teaspoons flour
Dash Kosher salt
1/2 teaspoon white pepper
For the pesto:
Place all the ingredients in a food processor. Process until all ingredients are a smooth paste. Now you have your pesto sauce.
For the latkes:
In a bowl, put the mashed potatoes and the rest of the ingredients and mix very well until it is a very thick paste.
Coat a frying pan with a small amount of olive oil over medium high heat. Drop in large spoonfuls into the hot prepared frying pan, and then flatten into patties with the back of a wide spatula. Cook until light golden brown on each side (you will see the green through the brown!)
Serve with dollops of sour cream for a great Christmas Brunch.