Name: Potato-Parmesan Pancakes with Creamed Spinach Dip
Yield: Makes about 24 pancakes
Ingredients: 1/2 medium onion, peeled; 3 large russet or Idaho potatoes (about 3 pounds), peeled; 2 large eggs; 2 tablespoons all-purpose flour; 1 cup coarsely grated Parmigiano-Reggiano cheese (about 3 ounces); 3 cloves garlic, minced, then mashed to paste with 1/2 teaspoon salt; 1/2 teaspoon salt; 6 tablespoons vegetable oil; 6 tablespoons unsalted butter; 1/4 cup minced flat-leaf parsley, for garnish; Creamed Spinach Dip

These tasty treats were inspired by steakhouse flavors. For those who observe the kosher prohibition against serving meat and dairy together, they're delicious on their own. If you don't keep kosher, try them alongside grilled and roasted poultry and meat.

Recipe notes

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