How To Make Potato Pancakes
Potato pancakes were a staple growing up. They’re an easy way to feed a family of 4 for just a few bucks — literally. They’re warm, comforting and great for dinner or breakfast and can even be frozen for later! They’re easy to make, as long as you know a few tricks to make them come out perfect each and every time.
What You Need
3 lbs of Potatoes (we like Idahos and Russets)
2 Medium Sweet Onions (or 1 White)
3 Large Eggs
1/2 cup All Purpose Flour
3 teaspoons Kosher Salt
3 teaspoons Black Pepper
Olive, Vegetable, Canola Oil (whatever you have on hand)
Food Processor (with shred blade) or Box Grater
1. Peel: Peel onions and potatoes. If they don’t look like they will fit in the top of your processor, cut in half, but leave as large as possible to make sturdier cakes when all is said and done.
2. Grate: Run potatoes and onions through the food processor fitted with a shredding blade. If you would like to use a box grater you may, simply grate your potatoes just like you would a hunk of cheese. It takes a bit longer, but grating (opposed to slicing thin) is the only way to go.
3. Drain: Place thin tea towel in a large bowl. Add in onions and potatoes and twist the top of the towel together. You want to twist until you can’t twist any more! You’re goal is to wring out as much starch and liquid from inside as you can. Even if you have to have a hand twisting while you hold the top of the towel… it’s worth the extra help (though if you have strong hands, you shouldn’t need it!)
4. Add Eggs: It will be easy to tell when they are fully incorporated as the shreds will be shiny again. Coating each one is important!
5. Add Flour and Seasonings: Shake flour over the top of the mixture, stir in and add a little bit more. If you toss it all in at once, you’ll have thicker parts where others turn out more “egg-y”. Add salt and pepper in same method.
6. Cook: Using a cookie scoop or large spoon, add mixture in half cup(ish) scoops to a pan over medium low heat with a few tablespoons of oil. Press into a flattened disc, leaving each cake between 1/2″ and 1″ thick. Cook for 5 minutes on each side, as it cooks, it will release from the pan to be flipped.
Top your pancakes with your choice of condiments. We love a little butter and sour cream, others love a jelly along with sour cream, or powdered sugar and butter. The possibilities are endless! This recipe should make 12 hefty pancakes, enough to feed a hungry family of four. Freeze for later use, just be sure to place parchment paper between layers so they don’t freeze together!
(Images: Sarah Rae Trover)