5 boiled potatoes
4 tb jalapeno peppers; chopped
2 eggs
1 ground black pepper
1 salt
1 oil of choice
1 caviar, optional
Julienne potatoes with the skin on. Lightly beat eggs. In a mixing bowl,
fold all ingredients together, pat into 5 ounce cakes. Pan saute each cake
(in oil of choice) until golden brown. Serve with flavored or non-flavored
sour cream and top with caviar.
Contributor: Roy Olsen, from Chile Pepper Magazine
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