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Herbs-Seasoned Potato Pancakes

Western.Chefs's picture
Ingredients
  Russet potatoes 1 Pound, peeled (2 Medium-Sized Ones)
  Yellow onion 1⁄2 Small, peeled
  Egg 1 Large, beaten
  Plain dry bread crumbs 1 Tablespoon
  Minced parsley 2 Tablespoon
  Chopped fresh thyme/1/2 teaspoon dried thyme leaves 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Unsalted butter/Margarine 2 Tablespoon
Directions

1. Preheat the oven to 200°F and place a large baking sheet in the oven to -warm. Using the shredding disc of a food processor or the coarse side of a hand grater, grate the potatoes and place in a bowl of ice water. Grate the onion.
2. In a large bowl, combine the egg, bread crumbs, parsley, thyme, salt, and pepper. Transfer the potatoes and the onion to a strainer, press them gently with your hand to squeeze out any excess liquid, and discard the liquid. Add the potatoes and onion to the egg mixture and toss until thoroughly coated.
3. In a 12-inch nonstick skillet, melt 1 tablespoon of the butter over moderate heat. Using a scant 1/4 cup of batter for each pancake, drop the potato mixture into the skillet, flattening each cake with a spatula to form 4-inch rounds.
4. Cook the pancakes for 3 to 4 minutes on each side or until golden brown, then transfer to the baking sheet in the oven while you bake the remaining cakes. Add the remaining tablespoon of butter to the skillet when needed. Serve piping hot with Chunky Cinnamon Applesauce. This may easily be doubled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Browned
Dish: 
Pancake
Ingredient: 
Potato
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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