Just like Gramma used to make on the old wood-burning stove! Excellent to serve with bacon and eggs for breakfast or as a side-dish for a light supper during Advent. Similar to hash-browns ONLY BETTER!
- Grate potatoes and onion. Stir in eggs, flour and salt immediately.
- In preheated electric frying pan (350 F)or frying pan over medium high stove-top, add cooking oil or bacon fat--about 2 T per batch.
- Using a one/third-cup metal measuring cup, scoop up some potato-onion mixture, and spread in a circle in the pan. Flatten out a bit, to about a 5-inch thin cake. Fry for about 2 minutes per side until golden-brown and crispy around edges.
- Transfer cakes to a warm plate or keep warm in the oven. Best when served immediately.
- Serve with applesauce, honey, or butter with salt & pepper.
This is pretty much exactly how I make them which is how my father taught me which was the recipe he got in Germany from his grandmother which she got from ... well you get the idea. Very basic ingredients, you can see why this is such an ancient dish. I make a big stack for dinner, it's a family favorite. You can garnish with either apple sauce or sour cream. The only problem with this recipe is that she doesn't mention squeezing out the water after the potato and onion have been grated. This is key. Then might need a bit less flour, try 1/4 cup. I also add a couple of large cloves of minced garlic. These are really scrumptuous.
Great hit with DS! I used green onions instead of regular onions, because I thought they'd make a nice color contrast, but they cooked sooo much faster than the potatoes....I should have used regular onions! Regardless, they are delicious. Thanks for sharing!
Made these this morning as I was craving potato pancakes. They turned out GREAT! The only thing that I did "off-recipe" was to follow some tips provided by other posters for this and other potato pancake type recipes -- 1. Shredded the onion and potatoes using the Cuisinart--first by passing through the grating disc, then passing the mixture through the regular processor blade for 3 -4 pulses. 2. Took the entire potato and onion "pulp" and squeezed out the excess liquid using a clean tea towel. Mmmmmmm. Debber is right--just like Nana used to make! Thanks for posting