Michael Symons Live to Cook

Ever since I ate breakfast prepared by Michael Symon, I can't stop thinking about his potato pancakes. They were the best I've had: crispy and thin with a golden brown crust and subtle onion flavor. Over the weekend I finally broke down and made them.

Potato pancakes are incredibly versatile; they can be served with eggs at breakfast or beside a steak at dinner. Topped with smoked salmon or a dollop of sour cream, they also make a luxurious appetizer.

Once you've mastered the technique, get creative by stirring in grated zucchini or using sweet potatoes. You've already read Symon's tips for making the perfect potato pancakes, and now you can check out his recipe after the break.

Yesterday morning I was lucky enough to be among a handful of journalists who were invited to Williams-Sonoma to enjoy a breakfast made by Michael Symon. The restaurateur and Iron Chef was in town to promote his recently released cookbook, Michael Symon's Live to Cook. The book took Symon, and co-writer Michael Ruhlman, three and a half years to write.

While cooking up bacon, scrambled eggs with goat cheese, and his dad's recipe for potato pancakes, the friendly, outgoing, and opinionated chef got to talking. To hear what he has to say about chefs who don't cook on their downtime and find out what compromises he had to make with his publishing company, please keep reading.