The following content is sponsored through a partnership with the Washington State Potato Commission. All opinions expressed are solely those of Boastful Food LLC.
Summer came early to Seattle this year when we had a week of gorgeous, brilliantly sunny and warm weather recently. Around here, we don’t take that for granted. The energy ramps up everywhere. People seem to dust off their winter blues and walk directly into the embrace of these shiny days.
Even though the rain is back and we suddenly forget how to drive in it, all it takes is a short, pre-summer holiday, like Memorial Day, to give us hope for the great times soon to come.
Cue the soundtrack for the long-weekend road trips, getting into the outdoors to inhale the fresh air, and be dazzled by the panorama of color just begging to be cooked and eaten as fresh fruit and vegetables make their way back into our kitchens.
When you’re teased by the hot and cold of Mother Nature working out her spring and summer funk, these potato corncakes with summer berries make the perfect treat for a lazy, Sunday brunch or outdoor picnic. And if you’re a potato lover like I am, you’ll be nothing short of impressed by the magic that a simple russet potato can transform itself into. It’s like those diamond commercials that promise forever–a russet potato is for keeps, no matter the season, and it can shine however you pair it.
So head on over to the Washington State Potato Commission and check out the recipe for these delectable, sweet potato corncakes with summer berries and whip up a batch to say, “See ya winter” and “Hello, summer!”