Cheddar Potato Pancakes & Maple Sour Cream

• 1/2 cup red onion thinly sliced
• 1/4 cup rice vinegar
• 1/2 cup water
• 1 teaspoon salt divided
• 1 teaspoon sugar
• 1 tablespoon maple syrup
• 1/4 cup sour cream
• 1 cup yukon gold potato grated
• 1 cup Sargento(R) Traditional Cut Shredded Mild Cheddar Cheese
• 1 tablespoon chives thinly sliced
• 2 tablespoons vegetable oil
• 1 jalapeno pepper thinly sliced

1. Place onions in small bowl. Bring rice vinegar, water, 1/2 tsp. salt and sugar to a boil in small saucepan over high heat. Pour liquid over onions; cover with plastic wrap and pickle for at least 10 minutes but no longer than 15 minutes, depending on how crispy you like your pickle. Strain and reserve the pickled red onions.
2. Whisk maple syrup into sour cream in small bowl.
3. Combine potatoes, cheese, 1/2 tsp. salt and chives in medium bowl. Allow mixture to stand at least 2 minutes before sauteing so the salt releases some liquid to bind the pancakes.
4. Heat oil over medium-low heat in large saute pan. One by one, form mini pancakes by making a small ball and flattening it out with the palms of your hands. Place in pan. Cook until golden brown on the edges; turn and saute the other side. Remove from pan and drain on a paper towel.
5. Place a pinch of pickled red onions on top of the each potato pancake, then add a dollop of maple sour cream. Top with a slice of jalapeno.

red onion, rice vinegar, water, salt, sugar, maple syrup, sour cream, sargento, chives, vegetable oil, pepper

Taken from www.yummly.com/recipe/Cheddar-Potato-Pancakes-_-Maple-Sour-Cream-1131363 (may not work)