Apr 17, 2005 by Scott Hutchison | 1 Comments| Share it:
- 3 small Potatoes
- 1 egg
- You may also add onions (I did not add them in this recipe)
- oil for frying
I'll be using three small potatoes, which should yield about 6 medium-sized pancakes. Since I've had them for a while, I'm going to peel them. You don't have to. It's up to you.
At this point, you can put some oil in the pan and get it heating up on medium heat. You don't need to completely cover the pancakes and deep-fry them. There should be enough oil for them to sit nicely in, though. Next, grate them taters. Since I'm a poor recent college graduate, I just use a cheese grater. It works, but if you're doing a large batch, your arm may get very tired. My parents typically use a food processor with the grating attachment, but whatever works for you. Then crack an egg into the bowl and toss in a little flour. You don't need much flour. Just enough to make the potatoes stick together. Add more if you want them more pancake-like, less if you want them more hash brown-like. Stir it all up until it's well mixed.
If your oil is ready, grab a nice-sized spoonful of the mixture.
and put it in the oil. Spread it out a little so it cooks evenly and all the way through.
Let them get golden-brown on the first side, then flip them. I usually line a plate with several paper towels to let them get rid of the extra oil when I take them up. Also, if you're making a bunch or don't want them to cool down while you're doing the next set, put your oven on the lowest setting, cover the pancakes with aluminum foil and toss them in. That should keep them warm enough, but won't burn them or you when you get them out again.
I typically use two toppings when they're all done. Butter (or a reasonable/affordable facsimile thereof) and sour cream. (I guess you could use the Patron in the background, but there are better uses for that, in my opinion.) Another traditional topping is apple sauce. It tastes pretty good and is healthier for you.
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