Pringles Encrusted Potato Pancake, Blue Cheese Spinach with Steak

• 1 bulb Shallot
• 1/2 cups Olive Oil
• 1 whole Potato
• 18 cups Half-and-half
• 1/2 Tablespoons Butter, Plus More For Frying
• Salt And Pepper, to taste
• 1/2 Tablespoons Flour
• 1/2 Egg (approximately)
• 10 whole Pringles Chips, Crushed
• 2 Tablespoons Sherry Vinegar
• 1 clove Garlic
• 1/4 cups Blue Cheese Crumbles
• 1 bunch Spinach
• 1 Steak, Cooked To Desired Doneness

1. Thinly slice 1 shallot and deep fry the shallot rings in olive oil; drain and reserve.
2. Peel and boil the potato.
3. Mash with half-and-half and butter.
4. Add salt and pepper to taste, then flour and egg.
5. Form into a cake, coat with crushed Pringles.
6. Fry 2-4 minutes per side in equal parts olive oil and butter.
7. Place in oven to keep warm while you sear your steak, in equal parts olive oil and butter, approximately 2 minutes per side.
8. Deglaze the pan with sherry vinegar.
9. Add chopped garlic and blue cheese crumbles.
10. Add and wilt the spinach.
11. To assemble, plate the potato cake and top with the spinach, then steak.
12. Top with extra sauce and crispy shallots.

shallot, olive oil, potato, butter, salt, flour, egg, pringles chips, sherry vinegar, clove garlic, blue cheese crumbles, spinach

Taken from tastykitchen.com/recipes/main-courses/pringles-encrusted-potato-pancake-blue-cheese-spinach-with-steak/ (may not work)