These potato pancakes are a classic in our household, where they are served with everything from roast chicken to sausages or eaten as an appetizer during the holidays. We like them most often with sausage patties and applesauce.
Hands-On Time: 25 minutes
Ready In: 25 minutes
Yield: Serves 6-8
2 large Russet potatoes (about 1 1/2 pounds)
1 cup red onion - finely diced
2 Tablespoons lemon juice
1 clove garlic - minced
1 egg - lightly beaten
1 teaspoon salt
1/2 teaspoon freshly cracked pepper
2 Tablespoons all-purpose flour
1/2 teaspoon nutmeg
3 Tablespoons grated Parmesan cheese
Sour cream and chives for serving
- Scrub potatoes well and grate, making about 4 cups of grated potato.
- Toss with red onion, lemon juice, garlic and salt. Let stand several minutes and drain off any excess liquid that forms.
- Blend in egg, pepper, flour, nutmeg and Parmesan cheese.
- Heat a large frying pan over medium heat and add enough oil to cover the bottom. Once oil is shimmering, shape potato mixture into patties, by 1/4 cup measure, and add into pan.
- Cook for 4-5 minutes per side until golden brown. Watch that heat stays steady so the center of the pancake cooks without the outside burning.
- Drain well on paper toweling and serve with sour cream and chives.