Roasted Chile Potato Pancakes Recipe from Michelle Bernstein

For our Thanksgiving menus this year, we decided to call in some ringers—fantastic chefs from different corners of the country, with very different takes on American cuisine. We’re proud to share with you updated traditionalist recipes from Michael Anthony of New York City’s Gramercy Tavern, Latin-Jewish flavors from Michelle Bernstein of Miami’s Michy’s, and the tricked-out hackers’ Thanksgiving from Anthony Myint and Karen Leibowitz of San Francisco’s Mission Street Food. Plus, special guest appearances from Nathan Myhrvold and the Modernist Cuisine team, in case your holidays won’t be complete without some carbonated cranberries. Special thanks to Fishs Eddy for the awesome props and Saipua for the stunning flowers. Enjoy! – Ed.

Inspired by her Latin-Jewish roots, Michelle Bernstein's potato pancakes are crispy on the outside with a tender, chile-infused middle. They're especially delicious dipped in hot turkey gravy, or topped with a sweet dollop of ginger-infused cranberry sauce.

Roasted Chile Potato Pancakes
Michelle Bernstein, Michy’s
Makes 16 small pancakes, serves 6-8

(If doubling recipe, we recommend either working quickly or doing the process in its entirety twice; leaving grated potatoes sitting around may cause them to discolor. They’re fine to eat, but less pretty.)

2 pounds Yukon Gold potatoes, peeled
1 yellow onion, peeled and cut into large pieces
1 egg, beaten
2 jalapenos, roasted until soft, peeled, seeded and minced
4 piquillo peppers from a can, dried with paper towels, minced
2 tablespoons flour
2 teaspoons salt
1 teaspoon freshly ground black pepper
Oil, as needed for frying

1. Grate the potatoes and onions in a food processor fitted with a grater attachment or use a box grater. Place the grated potatoes and onion mixture into a colander. Press down firmly to remove all excess liquid. Place the potatoes and onions into a large bowl and mix with the egg, peppers, flour, salt and pepper.
2. Heat a non-stick pan over medium heat with enough oil to come up about ¼ way of the pan.
3. Press about ¼ cup of the mixture into your hand at a time to form into a somewhat flat disk. Cook pancakes without crowding the pan, until golden on both sides. Drain on paper towels and serve immediately (or cover with foil and reheat in a warm oven just before serving).

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