Idaho® Potato Pancake Short Stack

Ingredients

• 2 large Idaho® russet potatoes, peeled
• 3 medium shallots, peeled
• 1 large egg
• Sea salt and pepper, to taste
• Olive oil, for sautéing
• 2 large beefsteak tomatoes, each sliced
• into 6 slices (1/4-in. thick)
• ½ pound fresh mozzarella cheese, sliced into 12 slices (1/4-in. thick)
• 12 slices prosciutto
• ½ cup micro greens
• ¼ cup minced chives
• 2 cups balsamic vinegar, boiled until reduced to 1 cup
• ¼ cup thinly sliced red onion

Directions

1. In food processor, combine potatoes and shallots. Process using grater attachment until potatoes are grated and mixed well.
2. Transfer grated-potato mixture to medium bowl. Add egg; mix well. Stir in salt and pepper.
3. In large, nonstick sauté pan, heat olive oil. Working in batches, spoon 2 heaping tablespoons potato mixture into pan for each pancake. Press gently to flatten into circles (2-in. to 2½-in. diameter). Cook over medium-high heat, turning several times, until pancakes are golden-brown on both sides. Drain on paper towels.
4. On 8-in. plate, layer potato pancake, tomato slice, mozzarella slice, prosciutto slice; repeat once.
5. Top with micro greens and chives. Drizzle with reduced balsamic vinegar and garnish with red-onion slices.