?Ingredients:2 large russet potatoes, peeled1/2 onion, grated1 egg, beaten3 tablespoons all-purpose flourSalt and pepperVegetable oil, for fryingSour cream and/or applesauce, for servingDirections:Grate the potatoes into a large bowl. Add the onion, egg, flour, salt, and pepper and mix well.Heat 1/4 inch of oil in a large skillet over medium heat. Scoop 1/4 cup batter into the skillet for each pancake and flatten slightly. Fry for 2 to 3 minutes per side, or until golden brown.Serve with sour cream and/or applesauce.
Put the potatoes in a saucepan and add cold water to cover and salt. Bring to the boil and cook until tender, 20 to 30 minutes. Drain and peel the potatoes and put them through a food mill or potato ricer.
In a mixing bowl, combine the mashed potatoes, butter, half-and-half, eggs, flour, onion, garlic, parsley, salt and pepper. Blend well.
Heat the oil in a skillet, preferably nonstick. Spoon potato mixture into mounds and flatten to make patty shape. Cook 3 to 4 minutes, or until golden brown on one side. Turn and cook 3-4 minutes on the second side, or until golden brown. Do not overcook or pancakes will be dry to the taste. Serve hot
Ingredients
Directions
Put the potatoes in a saucepan and add cold water to cover and salt. Bring to the boil and cook until tender, 20 to 30 minutes. Drain and peel the potatoes and put them through a food mill or potato ricer.
In a mixing bowl, combine the mashed potatoes, butter, half-and-half, eggs, flour, onion, garlic, parsley, salt and pepper. Blend well.
Heat the oil in a skillet, preferably nonstick. Spoon potato mixture into mounds and flatten to make patty shape. Cook 3 to 4 minutes, or until golden brown on one side. Turn and cook 3-4 minutes on the second side, or until golden brown. Do not overcook or pancakes will be dry to the taste. Serve hot
