Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2-3 tablespoons olive oil 8 large red potatoes, boiled until just done and refrigerated until completely chilled (overnight) 1 sweet onion 3 eggs 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup chopped herbs, dill or parsley are tasty additions (optional) DIRECTIONS Heat cast iron pan or heavy skillet over medium-high heat, add oil. Grate potatoes and onions. Beat eggs and add potatoes, onions, salt, pepper and optional herbs. Mix well, until potato is completely covered with eggs. To make one large pancake per person, divide mixture into fourths and spoon one fourth of the potato mixture into hot pan. Using a spatula, press potatoes into compact cake and allow to cook undisturbed for 5-7 minutes, flip (you may need two spatulas if the pancake is very large) and continue to cook for an additional 5 minutes. Smaller pancakes use about 1/2 cup of potato mixture and take about 5 minutes to brown completely, then flip and cook an additional 3-5 minutes. Surface of pancakes is brown and crunchy, but the inside is creamy. Serve hot with applesauce and sour cream. |
