Wednesday, November 29, 2006

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.

  • 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
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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