Ethel’s Deviled Pancakes

Submitted for your approval: a modest plate resting quietly on the kitchen table. Crisp at the edges, golden in complexion, humble in origin. The common potato pancake. Comforting, familiar… dependable. But look closer. Within its grated foundation lies something unexpected. A savory whisper from another pantry. Deviled ham. Spiced, salted, carrying with it the faint echo of smoke and a suggestion of heat. And so we have a contradiction. The simple married to the spirited. The farmhouse joined with the delicatessen. A breakfast that tastes suspiciously like supper. A dish that asks not what meal it belongs to…but what dimension. Tonight’s offering may appear to be comfort food. But one bite reveals it is, in fact… an invitation. To step beyond the ordinary griddle… into that shadowed region between savory and strange. A region we call… the Breakfast Zone.

Ingredients

for 6 pancakes

  • 1 cup USS Stingray Deviled Ham

  • 1 cup grated Yukon gold potatoes

  • 1/4 cup grated white onion

  • 1 egg, beaten

  • ½ tsp salt

  • 1 tsp vegetable oil

Directions

  1. In a bowl mix together the USS Stingray Deviled Ham, grated potatoes, grated onions, egg, and salt

  2. Heat a non-stick skillet over medium heat with and coat the pan with half of the vegetable oil. Place about 1/3 of a cup of the potato mixture in the pan per potato. Cook covered for about 5-6 minutes per side or until crispy and golden brown. Remove from pan and season with salt and pepper.

  3. Serve.