- 2 cups shredded raw potatoes
- 2 large eggs
- 3/4 teaspoon salt
- 2 tablespoons whole wheat flour
- Olive or peanut oil for frying
First shred the potatoes in a food
processor or on a cheese grater. Place the
shredded potatoes in a medium sized bowl and
cover them with cold water. Chill the bowl
in the fridge for at least 30 minutes, or
even overnight if you prefer. Sometimes when
I'm in a hurry I put them in the freezer for
about 15 minutes. After soaking and
chilling, drain the potatoes very well,
squeezing out the excess moisture with your
hands.
In a medium bowl, combine the drained
potatoes, eggs, salt and flour. Mix it all
up with a fork, until it is well combined.
Heat about 2 tablespoons of oil in a large
skillet over medium high heat. When it is
hot, drop in spoonfuls of the potatoes. Try
to keep them kind of small, maybe the size
of hamburger patties. Fry them until they
are golden brown underneath. Flip them and
brown the other side too. Transfer the
cooked pancakes to a plate and serve. I like
them with applesauce, but they are good with
ketchup too. The kids treat them like Mc
Donald's hash browns, and eat them as a
portable breakfast. You could add a little
dried onion with the flour if you liked,
maybe 2 teaspoonfuls. This recipe is easily
doubled if you are serving a large crowd or
your family is very hungry. This is good for
breakfast, but also makes a nice main dish
for lunch.
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