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Potato Pancake (Frisco)



  • 1 pound starchy potatoes, such as Yukon Gold or Carola
  • 1 pound yucca
  • 8 ounces yellow or Spanish onion, minced
  • 2 ounces Parmesan cheese, thinly sliced
  • 2 ounces Asiago cheese, thinly sliced
  • 2 ounces butter
  • pinch of nutmeg
  • salt and pepper


  1. Boil potatoes and yucca separately, until tender.
  2. Mash the cooked potatoes and yucca together.
  3. Saute onions in olive oil until golden brown, and add to the potato/yucca mixture.
  4. Season with nutmeg salt and pepper, and allow to cool.
  5. Form mixture into patties (6 to 8 ounces each).
  6. Cook patties in butter until golden brown, flipping as needed.

Serve topped with garlic aioli and the thinly sliced cheeses.

Hudson Valley Restaurant Week is back this April 8-21!