Blue Potato Pancake

Each time I go to the grocery there's always something that catches my attention, these blue potatoes surely did. They are a bit sweet and waxy and the blue color is so vivid. I got a pound and did not know what to do with them besides taking photos. I was thinking of a giant hash brown (or should I say blue), pancake, Spanish omelette, or individual latkes. I decided on a giant hash brown/pancake because it is simpler, it does not need eggs like latkes and Spanish potato omelette. It is so nice as a side dish with a little sour cream.

Potato Pancake/Hash Brown
1 pound waxy potatoes
1 onion, thinly sliced
3 tablespoons butter
1 teaspoon sea salt

• Boil potatoes, whole and unpeeled, for 10 minutes. Let potatoes cool in the freezer for 15 minutes. Peel potatoes and coarsely grate.

• In a non-stick skillet, heat 1 tablespoon butter, saute onions until cooked, add to the grated potatoes with the salt, mix gently. Heat 1 tablespoon butter in the same skillet, add the potato mixture and press onto the skillet. Cover and cook on medium heat until a crust is formed, about 10-15 minutes. Invert on a platter, add the last tablespoon of butter to the skillet and ease back the potato pancake onto the skillet. Cook for 10 - 15 minutes until bottom has formed a crust. Slice into wedges and serve with sour cream. A sprinkling of crisp bacon bits with the sour cream is also very good.