Potato pancakes are simple and easy. They are actually a close sister to hash browns. I enjoy them on the weekend served up with some eggs and sausages.
The cooking tips to this recipe are as follows: Although you can use just about any type of potato, russets work about the best. Whatever type you use, make sure they are a starchy potato. Grate the potatoes about medium. As a result of this, a box grater works best because you have four different grating options. The real trick to making a good potato pancake is to make sure you get as much water out as humanly possible. I usually spend a few minutes picking up handfulls, making a tight fist, and extracting all of the water. The type of onions used is totally your call. I use white or yellow, but you could use Spanish.
When cooking the potato pancakes, I scoop up about 3 tablespoons and use the back of my spoon to shape it out and flatten it down. Any type of oil can be used, but my personal preference is olive oil. I cook them over medium high heat for about 4 minutes on each side. What I usually do after about 3 minutes is use my flipper to take a peek at the underside. If it’s nicely browned, I flip it. Whatever you do don’t push down on the pancake with you flipper. Just let it cook on its own. Serve the potato pancakes up with you favorite condiment. Personally, I always use ketchup.
[btn color=”orange” target=””]Ingredients:[/btn]
- 3 large potatoes (Yukon Jack or russet are the best)
- 1 medium onion
- 1 egg
- salt and pepper
- olive oil or vegetable oil
- 1/2 tsp of garlic powder
- 1 tbsp of flour
- Yield: 5
- Time: 30 minutes
- Level: Easy
- Cuisine: American
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Method:[/btn]
- Peel and grate the potatoes (a box grater works best). Place them into a strainer on top of a mixing bowl. Grate the onion and add it to the potatoes. Pick up the potatoes, in fistfuls, and squeeze hard until all of the water is out. Add in the egg, salt, pepper, flour, and garlic powder. Use your hands and work the mixture until everything is well combined.
- Pour some cooking oil into a preheated pan. Scoop out about three tablespoons of the mixture and put it into the pan. Use the backside of a spoon to form the patty and flatten it out. Fry the potato pancakes, in batches, for about 4 minutes on each side or until they are golden brown. Set them aside on a plate lined with a paper towel.
- Serve and enjoy your potato pancakes.