Really Good Potato Pancakes
The apple in the potato makes these crispy pancakes just a little sweet. Top pancakes with applesauce and/or sour cream.
2 pounds Washington russet potatoes, peeled and shredded
1 tart apple (Pink Lady or Granny Smith), shredded
1/2 cup finely chopped onion
3 tablespoons all-purpose flour
2 large eggs
Salt and ground black pepper to taste
1/3 cup vegetable oil
- Preheat the oven to 250°F (120°C).
- Wrap the shredded potatoes in the paper towels and gently squeeze to get out any moisture.
- Place the potatoes and apple into a large bowl. Add the onion and flour and toss to mix.
- In a small bowl, beat the eggs with a little salt and pepper.
- Pour the egg mixture into the potato mixture and stir to mix.
- Heat a large, non-stick skillet on the stove on medium-high heat for 1 to 2 minutes. Then add about 1 tablespoon of the oil.
- Using a 1/4 cup measure, portion potato mixture into hot skillet. Using a pancake turner, press gently to form a pancake. Repeat until the pan is full without crowding. Cook for 5 minutes turn pancake overs when browned and cook the other side for 5 minutes.
- Transfer cooked pancakes onto a paper-towel lined baking sheet and place in the oven to stay warm while you cook the remaining pancakes, add more oil to the skillet, if necessary.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe; 3 pancakes): Calories: 325; Total Fat: 13g; Cholesterol: 85mg; Total Carbs: 46g; Protein: 7g; Sodium: 140mg.
Recipe and photograph courtesy of Washington State Potatoes.