Potato Pancakes
Potato Pancakes are easy to make and create a wonderful dish to add to breakfast or brunch. You can also enjoy as a side or serve up these crunchy on the outside, tender on the inside morsels at your next party!
Servings 8
Calories 78kcal
Equipment
Ingredients
- 1 large russet potato peeled
- 1 small onion peeled
- ¼ cup flour
- 1 large egg
- Salt & pepper
- Canola oil
Instructions
- With a box grater, shred potato and onion.
- Place both potato and onion into a piece of cut cheesecloth (a square the size of a piece of paper is plenty) and squeeze really well. Set aside. Wait a few minutes and squeeze again. You’ll be surprised how much liquid comes out!
- In a separate bowl, combine flour, egg and about ¼ tsp. salt and ¼ tsp. pepper. Add potato and onion to the bowl and stir well.
- Heat a few tablespoons of canola oil in a pan over med-high heat.
- Place a packed teaspoon of mixture into heated pan and spread with back of spoon making a small disc.
- Cook until golden brown (about 2-3 minutes) and flip to cook on other side until golden brown.
- Drain on a plate lined with paper towels.
- Repeat process adding a little oil as needed until all is cooked.
Nutrition
Serving: 1g | Calories: 78kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 51mg | Fiber: 1g | Sugar: 1g