Ingrients & Directions
5 Boiled potatoes
4 tb Jalapeno peppers; chopped
2 Eggs
1 Ground black pepper
1 Salt
1 Oil of choice
1 Caviar, optional
Julienne potatoes with the skin on. Lightly beat eggs. In a mixing bowl,
fold all ingredients together, pat into 5 ounce cakes. Pan saute each cake
(in oil of choice) until golden brown. Serve with flavored or non-flavored
sour cream and top with caviar.
Contributor: Roy Olsen, from Chile Pepper Magazine
Yields
6 Servings