Are you a fan of potato pancakes?
Have you ever wondered how to make homemade crispy hash browns?
Today I have a post featured on the Taste of Home Cooking School Blog, which includes my top tips for making PERFECT POTATO PANCAKES.
When I searched the Taste of Home web site for potato pancakes, a 5-star recipe called Perfect Potato Pancakes popped up at the top of the list. Like latkes made for Hanukkah, they are made with shredded potatoes.
No matter the occasion or style of potato pancake, I receive common questions about making them. Here is a short video with some potato pancake making tips.
TOTAL TIME: Prep: 20 min. Cook: 10 min./batch
YIELD: 8 servings
4 large potatoes (about 3 pounds)
2 eggs, lightly beaten
1/2 cup all-purpose flour
1/2 cup finely diced onion
1 teaspoon salt
1/8 teaspoon pepper
Oil for frying
Maple syrup or applesauce
1. Peel and shred potatoes; place in a bowl of cold water. Line a colander with cheese cloth or paper towels. Drain potatoes into cloth and squeeze out as much moisture as possible. In a large bowl, combine the potatoes, eggs, flour, onion, salt and pepper.
2. In an electric skillet, heat 1/4 in. of oil over medium heat. Drop batter by 1/4 cupfuls into oil, about 3 in. apart. Press lightly to flatten. Fry until golden brown, about 4 minutes on each side. Drain on paper towels. Repeat with remaining batter. Top with maple syrup or applesauce.
Yield: about 16 pancakes.
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