Potato Pancakes

The key to these potato pancakes is to let them cook long enough to get good and crispy.  The best time to make these is right after you’ve finished frying up some bacon.  Frying the potato pancakes in the leftover bacon grease adds a ton of flavor.

Potato Pancakes
Inspired by Allrecipes.com

2 c shredded potato (about 1 good sized russet)
1-2 T finely diced onion
2 eggs
1 T + 1 tsp flour
1 1/2 tsp salt
pinch of pepper
oil (preferably bacon grease)

1) Squeeze as much moisture as possible out of the potatoes.
2) In a large bowl, combine potatoes, onion, eggs, flour, salt and pepper; mix well.
3) Add enough oil to a large skillet to cover the bottom (3-4 T); heat over medium.
4) Plop 2-3 T of batter in skillet; use spoon to spread batter into a thin pancake.
5) Fry on each side until golden brown.

This entry was posted in potato, side dish and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s