Potato pancakes are a fun side and pretty easy to make. Pan-frying them in batches takes some time. If you’ll be busy with other dishes close to mealtime, you can always cook them a little bit ahead of time and keep them warm in the oven. I usually use Yukon Gold potatoes but russets or white potatoes will work, too.
Although some potato pancake recipes call for flour, I find they hold together just fine with just the egg, so this is a naturally gluten free recipe. You simply grate the potatoes and a little onion. I like to add a little garlic powder and nutmeg. Bind them with a beaten egg, shape into pancakes and cook them until browned on each side. Serve them with applesauce sprinkled with a little cinnamon and you’ve got a special side that both kids and adults will love!
- 1 ½ pounds potatoes (about 4 medium)
- 1 small onion or half a medium onion
- 1 large egg
- ¼ tsp nutmeg
- ½ tsp garlic powder
- ¼ tsp salt
- extra virgin olive oil
- Preheat oven to 200 degrees F (just for warming).
- Peel the potatoes and onion.
- Grate the potato and onion and drain.
- In a large bowl, beat the egg lightly.
- Add the potato, onion, nutmeg, garlic powder and salt and mix well.
- Heat 2 Tbsp oil in a large skillet, at just past medium heat.
- Form the mixture with your hands into 3-4 inch wide pancakes about ⅜ inch thick, place in the oil, and press down with a spatula.
- Cover the pan and cook about 5 minutes until bottoms are browned. Flip and cook about another 5 minutes covered until other sides are browned.
- Keep them warm in the oven while you cook the remaining batches adding oil as necessary to the pan with each batch.
- Serve with applesauce sprinkled with a little cinnamon.
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