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At our Amish Country bed and breakfast, we are foodies. I will readily admit that. We are people who love food but are not snobby about it.

We enjoy the endless variations of flavor and texture, the pure enjoyment of picking peaches at 7am that grace our breakfast table at 8:30, or the satisfaction of baking a new creation that goes beyond just "good food". We love the "tried and true" of an heirloom snicker doodle recipe as well as the endless quest to see just how many different ways there are to prepare eggs! Our guest book is full of enthusiasm for our breakfast table and afternoon coffee sweets. So, when I read the above quote it struck home. Our entire inn is about heart and enthusiasm for life and its multitude of simple pleasures. Breakfast at Swiss Woods is no exception and may in fact, along with the gardens, be our crown.

This year, in an attempt to share more requested bed and breakfast recipes with our guests, 7 other innkeepers, from Seattle to Lenox, and I joined forces and started a blog that we appropriately call, "Eight Broads in the Kitchen." Here we post recipes, kitchen wisdom, local food happenings, and anything else that is foodie related. Visit for the latest on what is happening in inn kitchens nationwide.

Potato Pancakes with Asparagus and Leeks

These pancakes are an all time favorite here at our breakfast table. With asparagus season just around the corner I thought it would be a good one to share. You can make them without asparagus if you like. They are almost never the same twice as we use whatever veggie happens to be living in our crisper on any given morning. The only constants are the first few ingredients,and after that ... you can be as creative as you like!  Fresh herbs brighten the flavors as well.

Pancakes:
  • 3 cups shredded cooked potatoes (any kind)
  • 2 Tbsp flour
  • 2 eggs, beaten
  • 2 Tbsp butter, melted (olive oil would work as well)
  • 1/4 cup grated cheddar cheese (optional)
  • 1/4 cup sliced asparagus (sliced on the diagonal)
  • 1/4 cup sliced leeks or diced onions
  • 3/4 cup additional veggies which can include
chopped spinach,  red or yellow peppers, sliced/chopped mushrooms any kind
  • 1 small bunch parsley, chopped
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon freshly grated pepper
  • 1 Tbsp butter or oil for the griddle

For the potatoes, cook in the skin and then grate into a bowl. You will need approximately 3 cups shredded.

Preheat a griddle or frying pan.

Measure in the flour, add the eggs, butter, cheese (if using ) and veggies

Add the parsley, salt and pepper

Stir just till combined

Add oil or melt butter on the griddle

Using an ice cream scoop, dip out the potato mixture onto the hot griddle packing the mixture somewhat together so it does not fall apart

Allow to fry for about 10 min then flatten with a spatula

Flip to fry the other side. The first side should be golden brown

Add small amounts of butter to the griddle as needed

Serve warm with a sprinkle of parsley and pinch of coarse sea salt