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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These potato pancakes are crisp and tender, great all alone or they can be used as appetizers, breakfasts or lunches when combined with any number of toppings; grilled fish, smoked salmon, eggs, vegetables, dips, etc. If you make the pancakes more than 1/4 thick, the cooking time will be 5-10 minutes. Ingredients:
2 large baking potatoes, peeled |
3 shallots, peeled |
1 egg |
coarse salt |
fresh ground pepper |
olive oil |
Directions:
1. Place potatoes, shallots and egg in a food processor and grate; transfer to a bowl and season with salt and pepper.
2. Heat olive oil over medium heat in a nonstick skillet; spoon 2 or more tablespoons of potato mixture into pan for each pancake; thickness and diameter will depend on how they are to be used.
3. Cook until golden brown, turning frequently; drain on paper towels and serve warm; if pancakes are more than 1/4 thick, after sauteing, place them on a baking sheet and into a 325° oven for 5-10 minutes.
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