As a potato lover, I am always interested in new potato dishes, since for me potato = comfort food. So I kind of rose to the occasion when my daughter told me she wanted to try potato pancakes and asked me to learn how to make them; and this recipe from Cooking Light quickly made it to our favorites list with some of my own adjustments to make it more simple. These pancakes are so versatile; you can serve them as a side dish with fish, chicken or meat; they can be a fulfilling vegetarian entree with a dollop of yogurt, sour cream or a nice sauce; or they can be a great breakfast item.
Ingredients: (Makes 6 4-inch pancakes)
- 2 lb.(about 5-6) medium baking potatoes (Idaho, russet), peeled
- 1 small onion, peeled
- 1 large egg
- 2 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons flat-leaf parsley, finely chopped
- 2 tablespoons butter (1+1)
- 2 tablespoons vegetable oil (1+1)
- Shred potatoes and onion. Put them in the middle of a clean kitchen cloth; make a bundle with the cloth and squeeze out all the juices from the potato and onion mixture (you can also do this job with your clean hands by the handfuls); put the mixture into a bowl.
- Add egg, flour, salt, pepper and parsley to the bowl. Mix well to combine all the ingredients (it may be helpful for the mixing process if you could beat the egg before adding it to the bowl).
- Heat a 10" or 12" nonstick skillet over medium high-heat. Add 1 tablespoon butter and 1 tablespoon vegetable oil to the pan and swirl to coat. Add potato mixture in 1/4-cupfuls to pan to form the pancakes, flatten slightly. Cook for 4 minutes on each side or until golden brown. Remove pancakes from pan, keep warm.
- Repeat the same steps with remaining 1 tablespoon butter, 1 tablespoon vegetable oil, and potato mixture.