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Wisconsin Gorgonzola Crisp Potato Pancakes


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4 large (2 1/2 pounds total) baking potatoes, washed but not peeled

4 tablespoons butter, melted

1/4 cup onions, minced

1/2 tablespoons parsley, chopped

1/2 tablespoons Kosher salt

black pepper, to taste

1/2 cup (3 ounces) Wisconsin gorgonzola, cut into 1/2 inch pieces placed in freezer to firm

and chill completely

1 teaspoon olive oil

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