Potato Pancakes

Potato Pancakes

This recipe can be a little labor intensive but in our family it’s worth the wait. This recipe comes from my grandma. She would make potato pancakes on special brunch occasions (or when ever we asked sweetly for them). My grandma always told us  this recipe hailed from our German ancestors. There’s only one way to eat them, served with applesauce and sour cream. If this sounds weird to you, trust me to eat these without the proper condiments in practically a sin!

Here's what you'll need:

  • 3 medium potatoes = 8-10 pot pancakes
  • Salt & Pepper
  • Your favorite herb mix
  • 1 half large white onion
  • Cayenne
  • Paprika
  • ½ cup of pancake/waffle mix - this is a give and take thing, it really depends on how much water you get off the hash browns. give or take adding a large spoonful at a time.
  • 1 beaten egg for your binding agent
  • Apple Sauce
  • Sour Cream
  • Recommended: Food Processor

Peel and shred your potatoes. The food processor makes this dish easy to create but without it can be a tad bit labor intensive.  

In a colander, run the potatoes under cold water rinsing them well. This removes all the starch which makes the potatoes turn brown and have a gummy texture. Shake off as much of the water as you can, if you have a salad spinner this is the perfect place to use it. I don’t , but  I let it strain for a couple minutes and make sure to shake off  any extra water. Sometimes I use paper towels to wipe the potatoes and I  gently toss the hash browns.

Next we season like crazy. Potatoes are such a blank canvass and absorb flavors, especially salt. Add your favorite herb seasoning mix, I used my Greek seasoning mix that from Penzeys Spices that was given to me as a gift and I love it. Mrs. Dash Herb & Garlic, or something like that would also work great. Add your chopped onion. Skip the chopping by hand and put it in the food processor.

Heat up some oil in a large pan. Test the oil to make sure it’s hot enough by dropping a couple of potato shreds in the oil. If it sizzles, it’s ready. Drop a couple of spoonfuls to make a small mound, then you can use the back of the spoon to gently push it down and even it out until it creates a perfect pancake shape.

Once it begins to brown, flip it. When it is browned on the other side, place it on  a paper towel to get the oil off and put it in a heated oven of about 250 degrees. Putting them in the oven helps to cook them all the way through and keeps them warm until ready to serve. As always, when you are frying anything you want,  be sure to not overcrowd the pan because it will drop the temperature. After your first pancake, it might be a good idea to taste test it and check seasoning before you cook all of them. Adjust seasoning to your liking and then continue with frying up the rest!

In our home we eat just these but you can serve it with a traditional eggs and bacon or your  favorite breakfast foods. Place a good dollop of sour cream and applesauce on each and enjoy! Please share any photos and post comments or questions below.

 
xoxo, Lt