Potato Pancakes

Potato Pancakes

Chef Brad Ortega

 

RECIPE NOTES

Preparation Time: 30 minutes
Cooking Time: 20 minutes
Makes 4 portions

 

INGREDIENTS
  • 2 cups potatoes, peeled and shredded 

  • 1 tbsp onion grated

  • 3 eggs beaten

  • 2 tbsp all-purpose flour

  • 1½ tsp salt

  • pepper to taste

  • ½ cup canola oil


DIRECTIONS
  1. In a large mixing bowl fold together all ingredients with the exception of the canola oil.

  2. In large skillet with medium to high heat, add oil and allow it to become hot.

  3. Use 2 spoons, one to scoop a portion of the potato mixture out of the bowl and one to carefully slide the portion off of the spoon and into the hot oil. Use one of the spoons to then press the mixture down into pancake form. About a ¼” to a ½” thick.

  4. Repeat this procedure until skillet is full with a manageable amount of pancakes.

  5. Allow pancakes to cook golden brown on one side…a minute or two…then turn and brown on the second side.

  6. Remove from skillet and place on a pan rack or paper towel.