Pulled Pork Potato Pancake Stacks

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Pulled Pork Potato Pancake Stacks

Servings: 5


A crispy potato pancake topped with BBQ pulled pork, white onion, and a chipotle cheddar beer cheese sauce, then topped with ANOTHER potato pancake, more pulled pork, onions, and cheese sauce. Garnished with sour cream, jalapeño peppers, tomatoes, and fresh parsley.


For the potato pancakes

For the cheese sauce

For the toppings and garnishes


Off On

For the potato pancakes

  1. Into a large bowl, peel and grate or shred in a food processor 3 lbs of potatoes. Grate or shred 1 large spanish onion. Add salt to the potatoes and onion and mix together thoroughly with your hands.

  2. Place the salted potato and onion mixture on a clean kitchen towel, wrap it up and squeeze as much of the liquid out as possible. Return the potato and onion mixture to a large bowl.

  3. Add the eggs, panko bread crumbs, and flour to the potato and onion mixture. Combine thoroughly using your hands.

  4. Form into 10 or 20 potato pancakes, depending on how big you want each stack to be.

  5. Heat oil about an inch deep to 350 degrees Fahrenheit. Fry the potato pancakes in the hot oil about 3-4 minutes per side or until golden brown. Drain on a wire rack and salt directly after removing from the oil.

For the cheese sauce

  1. Heat the butter in a sauce pan or braising pan over medium heat. Once melted, add the flour and stir to combine. Cook for a minute or two, just to get the raw taste out of the flour.

  2. Slowly add the milk as you whisk the mixture constantly. Bring the milk mixture to a bubble, then stir in the beer and cheeses. Whisk until all the cheese is melted and the sauce is smooth and creamy. If the sauce is too thick, add more milk or beer. Add the salt and taste.

For the toppings and garnishes

  1. In a sauce pan over medium heat, add a little olive oil, then add your pulled pork and 1/4 cup water, breaking up the meat as it heats through. Once the pork is heated through, pour in your BBQ sauce (as much as you'd like).  Add the garlic pressed through a garlic press and stir. Turn off the heat and set aside.

  2. To plate, put some sour cream in a sandwich bag, seal, then clip off the corner. Using the sandwich bag as a piping bag, squeeze some of the sour cream in a squiggle pattern onto your serving plate. Next lay down one potato pancake. Top with BBQ pulled pork, diced onion, and some cheese sauce. Top that with another potato pancake, then top with more pork, onion, and cheese sauce. Garnish the finished stack with diced jalapeño, diced tomato, and chopped fresh parsley.

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Tara the Foodie

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