Sunday, July 26, 2009

Potato Pancakes

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.

Potato Pancakes
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


Michele said...

Hi we enjoyed reading your blog, me and my husband love this stuff! Michele

Michael Rivers said...

I love potato cakes with breakfast food. So so good!

TC said...

Sound tasty. I haven't had them in a quite a while. Don't use milk anymore but will try it without the milk or an alternative.

BudgetBride said...

This recipe is just like my grandma's! I grew up on these yummy creations! Bravo for posting! There's also a few delis around here that serve potato pancakes as the 'bread' for some of their sandwiches.

Doson said...

It looks tasty :) I'll try out