Cook the purple potatoes
Put the diced, peeled purple potatoes in a saucepan and fill it with cold water. Add a little salt. Bring to a boil, then simmer for 12 to 15 minutes, or until the potatoes are fork-tender.
To avoid watery mashed potatoes, drain well and let them remain for two minutes to release steam.
Mash the potatoes
While warm, mash the potatoes with:
Butter
Milk or cream
Salt
Black pepper
Let the mashed potatoes cool for ten minutes.
Cook the pancetta
Add the chopped pancetta to a skillet over medium heat. Cook till
Golden
Crispy
Fat is rendered
To drain, move the pancetta to a paper towel. For added flavour, save aside 1-2 tablespoons of the pancetta grease.
Make the pancake batter
In a large bowl, combine:
1 cup mashed purple potatoes
Cooked pancetta
Egg
Flour
Green onions
Garlic
Parmesan
Smoked paprika
Mix gently until just combined. The mixture should be thick enough to shape into patties.
If it feels too loose → add 1–2 extra tablespoons of flour.
If too stiff → add a teaspoon of milk.
Shape the pancakes
Parts of the mixture (about two tablespoons each) should be scooped out. Form into little patties, then carefully flatten to create uniform rounds.
It is optional but advised to freeze the patties for ten minutes to help them solidify.
Fry the pancakes
In a nonstick skillet, heat the oil (and butter, if using) over medium heat.
Do not pack the skillet too full; add the potato pancakes in portions.
Cook each side for:
3–4 minutes until golden and crisp.
Flip gently and heat until the second side is similarly golden. Pancakes should be aromatic, firm, and gently sizzling.
Drain and rest
To drain extra oil, move the cooked pancakes to a dish covered with paper towels. Give them a minute to finish crisping.
Serve
Serve warm with:
Sour cream
Chives
Extra pancetta
A honey drizzle (for sweet-savoury balance)
These pancakes make a beautiful appetizer tray or go well with salads, eggs, and grilled meats.
