Potato Pancakes


Meat and Potatoes…  it’s just the way things are, right?  But what kind of potatoes?  That’s the question.
These things make an awesome side, but work just as well as a base for breakfast, but more on that later.

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Use These…
  • 4 large potatoes
  • 1 yellow onion
  • 1 egg, beaten
  • 1 teaspoon salt
  • 2 tablespoons all-purpose flour
  • ground black pepper to taste
  • 2 cups vegetable oil for frying

Do This…
  • Set oven to Warm, or about 200 degrees F.

Note that the potatoes look brown and wet.  I used Yukon Gold potatoes and they do start to turn brown pretty quickly after you grate them, but don’t worry.  We’ll fix that.

 

  • Finely grate potatoes with onion into a large bowl.

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Notice the water is bubbly and cloudy.

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You can see the water is pretty clear at this point.

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Ready! Notice the nice color and the stiffness of the slices.

  • Now you need to get rid of all that unnecessary starch. You can put the potatoes in a colander and run water through it until the water runs clear.  My favorite way of handling this, though,  is to put the colander in a bowl big enough to hold it and then fill it with water.  Wait about 5 minutes, drain the water and repeat until the water in the bowl is pretty clear.

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Dump the drained potatoes on a clean tea towel.

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Twist the towel up tight to squeeze the moisture out.

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Squeeze!

  • You have to get rid of as much residual water as you can before you add the moisture that you actually want, so dump the potatoes on a clean tea towel.
  • Bring the corners of the towel together and then twist it tight.  Keep twisting and squeezing until no more water is coming out.

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Remember, the drier the potatoes are, the better your pancakes will be.

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  • Put the potatoes back in a a large bowl.
  • Mix in egg, salt, and black pepper.
  • Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.

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  • Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat.
  • Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes.

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  • Fry, turning once, until golden brown.  I like to add a little kosher salt and ground black pepper, then spin them around about half way through on each side to make sure they brown evenly.

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  • Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

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Potato Pancakes

Use These…
  • 4 large potatoes
  • 1 yellow onion
  • 1 egg, beaten
  • 1 teaspoon salt
  • 2 tablespoons all-purpose flour
  • ground black pepper to taste
  • 2 cups vegetable oil for frying
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Do This…
  1. Set oven to Warm, or about 200 degrees F.
  2. Finely grate potatoes with onion into a large bowl.
  3. Now you need to get rid of all that unnecessary starch. You can put the potatoes in a colander and run water through it until the water runs clear.  My favorite way of handling this, though,  is to put the colander in a bowl big enough to hold it and then fill it with water.  Wait about 5 minutes, drain the water and repeat until the water in the bowl is pretty clear.
  4. You have to get rid of as much residual water as you can before you add the moisture that you actually want, so dump the potatoes on a clean tea towel.
  5. Bring the corners of the towel together and then twist it tight.  Keep twisting and squeezing until no more water is coming out.
  6. Put the potatoes back in a a large bowl.
  7. Mix in egg, salt, and black pepper.
  8. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
  9. Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat.
  10. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes.
  11. Fry, turning once, until golden brown.  I like to add a little kosher salt and ground black pepper, then spin them around about half way through on each side to make sure they brown evenly.
  12. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

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