Favorite

Stuffed Slovakian Potato Pancakes 

Vladi's Food Truck

*Leo, typically, is a mixture of stewed peppers, onions and tomatoes with a little bit of salt and pepper. To make 20 ounces, use around 3 tomatoes, 2 sweet peppers and one onion. For more color, one green and one red pepper may be used. We usually make it in the summer, but in the winter you can use it as a side dish or by itself.

For pork:

Cut pork and onion into thin noodle strips. Sear the meat in hot oil on both sides for 1 to 2 minutes. Add the onions and cook until they start turning golden, another few minutes. Then add the remaining veggies and leo. Next mix in mustard and ketchup, and season to taste with salt and pepper and continue braising until the veggies soften. Add cayenne if you prefer it spicier.

For potato pancake:

Using a fine food grater, shred potatoes into a large bowl. With a strainer, press down on the potato shreds, turning the bowl over to drain out as much starch-water as possible. Pressing with a wooden spoon also extracts more water. Repeat with the strainer until as dry as possible. Next, shred the onion and garlic. Add the egg, salt, black pepper, marjoram, onion, garlic and flour. Mix together. Heat up oil or lard (whatever your doctor said) and add about 4 tablespoons of potato mixture to form each pancake. (Be careful, as starch-water left in the mixture causes oil to splatter out.) Use the back side of the spoon to flatten out the pancakes. Fry on each side for about 4 minutes, until the pancakes get nicely golden-dark brown.

To assemble, spread the meat on one half of the pancake, then fold the other half over the meat and sprinkle cheese on the top. Makes four pancakes.

Aftertaste

The recipe for potato pancakes is an old one. It was considered the poor man's dish because it consisted of simple ingredients that could be gathered from their own farms. But despite their humble origins, potato pancakes are quite delicious and satisfying, particularly paired with a fatty element like pork. Another simple recipe is to take 20 ounces of Leo and cook it for 7 to 10 minutes. Add your favorite kielbasa, hot dog or any sausage and cook it for another 2 to 3 minutes. Then, taking it into true comfort-food territory, finish it with 3 to 4 eggs and cook it for another 3 to 4 minutes, adding a clove or two of garlic.

— Submitted by owner Vladi Ulrych

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