Potato Pancakes


Potato Pancakes
(From "Breakfast Comforts" by Rick Rodgers)
(makes about 8)

Ingredients:

2 lbs potatoes (I used 3-4 large)
1 onion
2 eggs
4-6 tbsp dried bread crumbs
1 tsp salt, pepper if desired
Butter for frying

Directions:

1. Shred the potatoes - I used my large cheese grater. One handful at a time, squeeze out as much liquid from the potatoes as possible and set aside. They will start turning brown, that's okay!

2. Add the onion, eggs, bread crumbs and seasonings into the shredded potatoes and combine well with your hands. They won't be glued together but if you squeeze them, they shouldn't fall apart. I had to add more bread crumbs to get this effect. The book suggests keeping the liquid you squeezed out of the potatoes - the potato starch - and add a little of that to the mix. I chose not to, but it could make them more firm.

3. Preheat oven to about 200 F (to keep the pancakes warm while you make more).

4. On medium-high heat, add butter (or oil if you want) to the pan. Once it melts, add a patty of the potato mix to the pan. Squish the pancake flat with a spatula and cook about 8 minutes per side.

**We had to wipe the pan a few times and add more butter because it was starting to brown a little too much.

Serve with Sour Cream, Apple Butter or ketchup!!

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