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• 4 oz crumbled blue cheese
• 1/2 cup sour cream
• 3 large Idaho potatoes, peeled and grated
• 1/2 cup extra-virgin olive oil
• 1.5 lbs thinly sliced beef for stir fry
• 1 medium red onion, sliced
• salt and pepper to taste

1. In a medium bowl, stir together the blue cheese and the sour cream.
2. Heat a large saute pan over high heat. In a large bowl, season the potatoes with salt and pepper.
3. Add half the olive oil to the pan. Divide the potatoes into 4 portions, and squeeze like a snowball over the sink to remove extra liquid. Lay the potatoes in the pan and press to form very large but very thin lacy potato pancakes no more than 1/2 inch thick. You may need to use two pans.
4. Cook for two minutes on each side, or until pancakes are dark brown and cooked through. Remove to the plates.
5. Add the remaining olive oil to the pan. Season the beef with salt and pepper, and add to the pan with the onions. Stir fry until the beef is the desired doneness.
6. Top the potato pancakes with the beef and onions, then top with a dollop of the blue cheese sauce.

Source: Rocco's Real Life Recipes