June 15, 2020

Potato Pancakes

Name: Potato Pancake Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 cups potato (about 1 large russet potato), grated, skin on; 2 cloves of garlic, minced; 1 egg, scrambled; 1 Tbsp flour; 1 tsp salt; 1 tsp sugar; vegetable oil, for frying

Spread for me 😋

Think of these as the dinner version of hashbrowns. Crispy, garlicky, little discs of heaven. Potato pancakes are such a yummy little side and a fun starch option to go with your meal.

Being Polish, I’ve always eaten these with a LARGE dollop of sour cream and a cute sprinkling of chives. I’m sure there are other ways to eat them, but like…if it ain’t broke…

Potato Pancake Recipe

La Faguette

Please let me know who would NOT want a dinner version of hashbrowns so I could slap them silly. This is my version of a recipe that's been in our family FOR. EH. VER.

5 from 1 vote

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Prep Time 20

Cook Time 10

Total Time 30

Course Side Dish

Cuisine Polish

Servings people

Ingredients

Instructions

Grate your potato, skin on, using a cheese grater.
Measure out 2 cups of grated potato. Discard extra or save for another use.
Rinse grated potato until water runs clear.
Using cheesecloth or tea towel, ring out all water from your potatoes. You can also heavily blot with a paper towel. Place grated potato in a large bowl.
In a sauté pan, coat bottom with a thin layer of oil and heat on medium low. Oil is ready when it thins out and shimmers, but it should NOT smoke. Test a potato strand or a few by dropping in the oil. If it sizzles and bubbles immediately, you're ready to go!
While oil is heating, add garlic, egg, flour, salt, and sugar to potatoes. Combine well.
Carefully spoon your desired amount into the oil and immediately flatten as thinly as possible, careful not to overcrowd.
Fry until bottom is a beautiful golden brown, checking often so as not to burn. Carefully flip over and repeat on other side.
Remove potato pancakes from oil and place on paper towels or on a cooling rack set in a cookie sheet.
Serve immediately or die.

Notes

JUST THE TIPS!

1.) Set up your ‘mis en place.’ This means do what the recipe tells you to do to the individual ingredients, measure them out, and then place them in separate little bowls/dishes/what-have-you. When it’s time to build the recipe, you have everything measured and ready to go. It makes the entire process so much easier and more enjoyable!

2.)This yields about 4 thin pancakes. Double the recipe for thicker pancakes and obvi don’t flatten as much when placing in oil.

3.) You want your potatoes to be as dry as the The Golden Girls’ vayeeñas. This will ensure an awesome fry and perfect color.

4.) Add some bacon fat to your oil for some extra num nums!

5.) Allow your oil to heat gradually. Give it at least 10 minutes, test-frying a small amount of your food at that time. Patience is a virtue.

6.) Invest in cooling racks. They are amazing for keeping food hot and crispy in the oven while you continue frying. Preheat the oven to 225°, get a cookie sheet and set your cooling rack in it. Place in oven, and as you finish frying, set the food, single layer, not touching, on the cooling rack until you’re all done. Then you can serve it HOT all together!

7.) Ideas: serve with crumbled bacon, sour cream, and chive on top; serve as an accompaniment to pierogi and kielbasa (Polish sausage); make it breakfast and serve with a fried egg and American cheese (I SAID WHAT I SAID) on top. The possibilities are endless and there’s no wrong way to do it!!!