- Course: Appetizer, Starch
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 24 Times
Potato Pancakes can be combined with other ingredients, and may be served as hors d’oeuvres or appetizers, at brunch, lunch, or dinner; in fact, there’s no time when a Potato Pancake isn’t welcome. Potato Pancakes may also be served with smoked salmon, grilled fish, and squab.
- 2 large baking potatoes, peeled
- 3 shallots, peeled
- 1 egg
- Coarse or kosher salt and freshly ground pepper to taste
- Clarified Butter or olive oil for sautéing
Combine potatoes, shallots, and egg in a food processor and grate.
Spoon grated-potato mixture into a bowl and add salt and pepper. Heat Clarified Butter or olive oil in a large sauté pan, preferably with a nonstick surface.
Spoon 2 or more tablespoons of potato mixture into pan for each pancake. The thickness and diameter of the pancakes will depend on how they are to be used. Cook pancakes until golden brown, turning frequently.
The starch in the potatoes holds the pancake together. I make pancakes fairly thick when they’re used as a base for fried eggs, grilled fish, or barbecued breast of squab. When pancakes are more than a quarter of an inch thick, they’re transferred from the sauté pan to a baking sheet and baked in a 325° oven for five to ten minutes.
© 1994 David Burke and Carmel Berman Reingold
Serving size is 1 pancake, total of 10 for the recipe. Nutritional information includes 1 teaspoon of added salt and 2 tablespoon of olive oil for sauteing.