Prep 20 mins
Cook 10 mins
I just love potato pancakes and this recipe is a twist on the norm, serve with applesauce or sour cream.
- 1 egg
- 2 tablespoons flour
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 apple
- 1 lb potato (about 3)
- 2 tablespoons oil
- Heat oven to 250°.
- Beat together the egg, flour, salt and pepper.
- Peel and chop the apple.
- Peel the potatoes and grate them.
- Stir the apple and potatoes into the egg mixture.
- Heat 1 Tbsp of the oil in a large frying pan over medium heat.
- Pour in about 1/2 cup of batter for each pancake and flatten.
- Fry as many pancakes as you can at a time without crowding.
- Cook them until golden, 3-4 minutes a side.
- Keep the pancakes warm in the oven while cooking the remainder.
- Add the remaining oil as needed.
We enjoyed these for supper to use up some leftover mashed green onion potatoes. The mashed potatoes worked out just great but I did add a second egg as they looked dry and there was no way I could "pour" them into the fry pan. The apple added a lovely hint of sweatness to them. Rather than oil I used veggie spray to cook them. I served them with garlic butter, Le Ruth's Garlic Butter, they went very well together. Thanks for posting I will make them again.
If you use organic potatoes and apples, there's no need to peel them. I also cooked mine on a griddle to use less fat and served them with applesauce and chicken sausage links. A very tasty breakfast dish.
Good solid potato pancake recipe. I was concerned that there was not enough liquid, and I think maybe two eggs would make better proportions. I cooked these on a griddle instead of in oil to save some fat. Tasty part of dinner. Thanks!