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Austrian Potato Pancake Roulades With Shrimp and Spinach

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“Ready, Set, Cook! Special Edition Contest Entry: Richly textured giant potato pancakes rolled up and served with shrimp and spinach in an Alfred sauce.”
READY IN:
45mins
SERVES:
5
YIELD:
10 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine and mix hash browns with mashed potatoes. Add melted butter, onion, salt, pepper, eggs and milk. Mix well.
  2. Heat 2 tablespoons olive oil until hot in an 8 or 10-inch nonstick skillet. Ladle 1/2 cup measure of potato mixture into it, swirling pan to distribute a pancake that covers the entire bottom of pan and comes up the sides slightly. Cook 2 minutes or until very well browned. With a long spatula, turn pancake and cook 2 more minutes. Turn back to first side and cook another few seconds. Transfer to a paper towel-lined large plate. Roll and keep warm in a 200 degree oven until all are cooked. *.
  3. Continue cooking potato mixture in skillet until all is used, rolling each and adding to platter in the oven to keep warm.
  4. Meanwhile, in a saucepan over low heat combine green onions, spinach, Alfredo sauce and parsley. Mix well, cover and gently warm. Serve 2 rolled pancakes per serving, topping each with spoonfuls of spinach sauce.
  5. * Pancakes may be cooked two at a time on a two-burner stove-top griddle.

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