Potato Pancakes

This particular recipe is akin to how they make them in countries like Germany. There is not a lot of ingredients and they are fairly simple to make. For mine, I left off the roe that is sometimes added as a topping.

• 2 large potatoes - peeled and left whole
• 2 tbsp. flour
• 1 egg
• 1 egg yolk
• 2 tbsp. creme fraiche or sour cream
• salt to taste
• white pepper to taste
• sour cream for topping
• fresh chives for garnish
• vegetable oil for sauteing

1. Place the potatoes in cold salted water and bring to a bubble. Simmer on medium for about 20-30 minutes until they just about break away with a fork. Drain well.
2. Next put the potatoes in a bowl and begin mashing with a fork.
3. Add in the whole egg, salt and white pepper to taste, the 2 tbsp. of creme fraiche or sour cream and the flour. Mix well.
4. If your mixture is too dry, add the egg yolk and if it is too wet add a bit more flour.
5. Over medium high heat, heat about 2 tbsp. of oil in a non stick skillet.
6. Add a big scoop of potato pancake mix to the pan and lightly press down. Continue with more, but do not overcrowd the pan.
7. Cook for about 4 minutes or so per side until they reach a wonderful golden brown. Flip them over and brown the other side. Remove to a waiting platter and keep in a 200° oven to stay warm while you finish the batch.
8. Top with a dollop of sour cream and some chopped chives for garnish.

You could serve these as a breakfast accompaniment to eggs and a breakfast meat, or with a pork chop or pork loin roast dinner. They are so delicious.