This is a savoury dish that gives you some variety in your potato side dish at dinner. It’s also a lovely accompaniment to a breakfast, particularly with a fried egg perched on top of the potato pancake.
4 large potatoes, peeled
½ cup milk
1 onion, minced fine
1 egg, beaten
1 tbsp minced parsley (optional)
⅓ cup flour
½ tsp salt
3 tsp butter
Grate potatoes coarsely. Place in a bowl and cover with milk. Refrigerate for 2 or more hours.
Remove potatoes from fridge, pour off and discard milk. Add onion, egg, parsley and salt and mix. Sprinkle with flour and mix gently to distribute flour throughout.
Melt butter in bottom of heavy skillet.
Using a dry measuring cup, scoop ⅓ cup of mixture and place mixture in hot butter. Flatten to ¼” with spatula and fry until golden on one side. Flip and fry second side until golden, drain on paper towels and serve More than one pancake can be cooked at a time in the skillet, if it is large enough. Add butter to pan as needed.
Photo by ScottFeldstein, Flickr