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.
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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