Recipe by AmyZoe
Who knew you could whip up potato pancakes so quickly, and it would taste like eating a hashbrown inside of a pancake? These are delicious and take very little effort. Recipe courtesy of Southern Living 1998 Annual Recipes and Kathy Wiggins, Nashville Michigan. Kathy says this is a German tradition from her parents.
Top Review by kclay61
Haven't tried your recipe but it is super easy to use left over mashed potatoes. Just set them out of the fridge and let them get room temp. Add one egg, some flour, and if you like an onion. Then you can either drop them by teaspoon into a deep fryer or you can take them and put them in a frying pan. Either way they are awesome. You can use sour cream or mustard as a dipping sauce.
- 2 large eggs
- 1 small onion, chopped
- 1 teaspoon baking powder
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 1⁄2 lbs russet potatoes, peeled and cubed
- 1⁄4 cup all-purpose flour
- sour cream
Directions See How It's Made
- Process eggs, onion, baking powder, salt, and pepper in blender until smooth. Stop to scrape down sides.
- Gradually add potato and flour, processing until thickened.
- Pour 1/4 cup batter for each pancake into a hot, lightly greased nonstick skillet.
- Cook over medium-high heat 1 1/2 minutes on each side or until browned.
- Dollop with sour cream.