Cooking On A Budget: Potato Pancakes

Monday, April 29, 2013

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.

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