Saturday, December 12, 2020

Christmas Morning Potato Pancakes

Ron’s what I call a “natural” cook - someone who throws together a little of this and a little of that, almost always with outstanding results. Ron test-drove these pancakes the other day. Wherever you live, try this for your holiday breakfast - or at any time of year! This quantity serves 2.


Christmas Morning Potato Pancakes:


1 large, raw russet potato

Salt and pepper, to taste

1 egg, well beaten

2-to-3 tbsp. (30-to-45 mL) flour

2 tsp. (10 mL) canola oil

Sour cream or Greek-style yogurt, as garnish

Applesauce, as garnish


Wash, peel, and grate potato. Rinse shredded potato in sieve and place in cold water 3-to-5 min. Drain, rinsing again with fresh water and draining once more. Blot dry with paper toweling. Transfer potatoes to bowl. Salt and pepper to taste, stirring in beaten egg and adding just enough flour to hold mixture together. 


Set electric griddle to 350 deg. F. (or medium-high heat on stove top). Heat oil on griddle: Use a generous quantity of oil, rather than spray-grease, to crisp-up surface of pancakes. Spoon and flatten potato mixture onto hot oil. Fry 5 min. on each side to cook potatoes through. Increase heat to 400 deg. F. (or slightly raise heat on stove-top) to crisp each side of pancakes. Makes 6 small pancakes. Serve with sour cream, applesauce, and (optionally) sausages (see Note).


Note: I learn from watching Ron cook! He fried the sausages in a skillet covered with a silicone spatter-guard. Rather than remove the spatter-guard and mess the stove to turn the sausages, he held the spatter-guard in place and simply shook the pan. Neat trick! 

One grated potato makes enough for two meals.


Rinse and drain as recipe directs, washing away starch.


Blotted dry, potatoes are ready for the bowl - at last!


Add salt, pepper, and an egg to shredded potato.


Combine ingredients with just enough flour to bind.


Spoon onto hot, well-oiled griddle.


Cook each side at medium-high heat.


Then raise heat, frying until crispy.


Serve with sour cream, applesauce, or both.

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