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Shredded Potato Pancakes

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Submitted by: Carolyned1

 

Potato pancakes may be served for breakfast or later in the day, with meats. The batter for these is seasoned with onion and a little nutmeg.
 

Ingredients

  • 4 medium potatoes, peeled
  • 1 small onion, grated
  • 2 tablespoon all-purpose flour
  • 2 eggs, beaten
  • 2 tablespoons minced parsley
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 1 tablespoon butter
  • 4 strips crisp-cooked bacon
  • Parsley for garnish

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Method

Place the peeled potatoes in cold water to prevent turning color. Blot dry and shred coarsley. Mix with onion, flour, eggs, parsley, salt, pepper and nutmeg. Heat butter in a large skillet or saute pan. Place large spoonfuls of potato mixture into mounds to form pancakes. Saute until brown and crisp on one side, turn over and repeat, allowing 3-4 minutes on each side over medium heat. Remove to hot platter when done. Garnish with crisp bacon and parsley. Serve immediately.

 

Notes: To speed preparation, use a food processor with a shredding disk to shred the potatoes. If done ahead of time, place potatoes into ice water to prevent discoloring. Blot dry before mixing ingredients. For 2 servings, use half of the ingredients. For 8 servings, double the ingredients and add 1 tablespoon extra flour.

 

Number of Servings: 4

 

Submitted by: Carolyned1 ()

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