What kind of Irish girl would be if I didn’t loves me some potatoes. But there are only so many baked or mashed potatoes one girl can eat before even the most loyal potato die hard throws in the towel. But sometimes I get stumped trying to find new ways to cook this delicious staple.
Enter the potato pancake.
I love potato pancakes because of their versatility. They’re good for breakfast, lunch, or dinner, and can be zhuzhed up with whatever you have in your fridge. So, chop up those veggies small and mix them in. Add ham or bacon – everything’s better with bacon.
There are many varieties of potato pancakes – some using mashed potatoes, some that actually look like the kind of pancakes you put syrup on, some using whole boiled potatoes. This recipe has been specially designed for a single serving size, using one raw potato. From this you should be able to get three delicious and crispy potato pancakes.
Start with one large potato. I usually have russets on hand, but you could try this with just about any variety. If they’re smaller potatoes, use 2 or 3 to make the equivalent of one large baking potato. Peel and grate the potato onto a clean kitchen cloth.
Press out as much liquid as possible. There’s a lot of water in a potato, so you want to get out as much as possible so your pancakes don’t get soggy.
Sprinkle over one tablespoon of flour, and toss so flour is evenly distributed through potatoes.
Dice 1/4 cup of an onion very small, and add to potatoes.
Add one beaten egg.
Add 1/2 teaspoon salt. Mix all ingredients well.
Heat one teaspoon olive oil and one teaspoon butter in a skillet. When skillet is hot, add potato mixture 1/4 cup at a time. Use the measuring cup to press each addition into a flat disc shape. Fry each pancake 2-3 minutes per side, or until crispy on both sides.
Serve with a dollop of sour cream and a sprinkling of chives.
Here’s the complete recipe. Enjoy!
Ingredients
1 large potato
1 tablespoon flour
1/4 cup diced onion
1 egg
1/2 teaspoon salt
1 teaspoon olive oil
1 teaspoon butter
Instructions
1) Peel and grate the potato onto a clean kitchen cloth.
2) Press out liquid. Place shredded, dried potato into mixing bowl.
3) Sprinkle 1 tablespoon of flour, and toss so flour is evenly distributed through potatoes.
4) Dice 1/4 cup of an onion very small, and add to potatoes.
5) Beat 1 egg and add to potato.
6) Add 1/2 teaspoon salt. Mix all ingredients well.
7) Heat 1 teaspoon olive oil and one teaspoon butter in a skillet.
8) Add potato mixture 1/4 cup at a time, pressing into a disc.
9) Fry each pancake for 2-3 minutes per side, or until crispy on both sides.
10) Serve with a dollop of sour cream and a sprinkling of chives.
