Potato Pancakes
These are great served for breakfast with fried eggs on top, or for dinner with a side salad. And they're especially tasty with bacon sauce! Mmm, bacon.
Ingredients:
- 2 large potatoes, peeled and shredded -or- 1 1/2 c. dried hashbrowns, redhydrated
- 1/2 onion, finely diced -or- 1 T. dried onions, rehydrated
- 2 eggs, beaten
- 3 T. flour
- 1 c. shredded cheese
- salt and pepper to taste (vague tip: lots of salt, but not too salty...)
- 2-4 T. coconut oil
Directions:
1. Mix all of the ingerdients, but the oil, together.
2. Heat a skillet over medium-high heat.
3. Add 1-2 T. of oil, enough to coat the bottom.
4. Spoon 2-3 piles of the potato mixture into pan once the oil is hot (not before mind you!!!); otherwise you end up with soft and greesy cakes, yuck! Don't make them too thick or too big either. About palm sized should do it and I like them better thin than dense. Flatten out mounds in skillet, before flipping.
5. Cook pancakes until golden and crispy around the edges, then flip and repeat. Takes about 4 minutes per side.
6. Add additional oil as needed and cook remaining potato mixture. Keep prepared pancakes in a warm oven until ready to serve.
7. Serve with ketchup or a dressing of your choice. (I do not recommend syrup for these puppies).
PS- if you would like these to be your main meal, then add another potato and a bit more onion and cheese. But this makes about 8 pancakes.
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