Spicy Potato Pancakes

The Christmas season is once again upon us. I don't fuss too much this time of year, but right now I have lots to occupy me, meaning I'm focusing on comforting meal solutions. A crispy staple is welcomed year round, and so I offer up my version of a pancake that is enjoyed around the world. I served these at dinner time to go along with some leftover green pea soup, but they are perfect for breakfast or for lunch.

Spicy Potato Pancakes

2 pounds of potatoes (roughly 4 large potatoes)
1 small onion, finely chopped or grated
1 jalapeno pepper, finely chopped
1/4 - 1/2 teaspoon of cayenne
2 eggs, beaten
1/3 cup of cornmeal
sea salt and freshly cracked black pepper to taste
oil for frying

Peel the potatoes and cover with cold water for about 20 minutes. Drain and grate the potatoes with a grater or in the food processor. Mix the grated potato with the onion, jalapeno, cayenne, eggs, cornmeal and salt and pepper.

Heat a shallow pool of oil in a large non-stick frying pan over medium heat. When hot, drop heaping tablespoons of the batter into the pan. Flatten each pancake firmly with a spatula. Fry until golden brown - about five minutes - flip and cook the other side for another 5 minutes. Transfer to paper towels to drain. Serve hot and top with sour cream if desired.

Yields roughly 12 pancakes.

Other potato recipes you might enjoy:
Scalloped Potatoes with Wild Mushroom Soup
Aloo Gobi
Bengali-Style Crunchy Potatoes