Potato Pancakes

Category : Breakfast

Author : VictorH

Hits : 5072

Rating :

(3.06)

Date : 13/05/2001

Ingredients:

Serves/Makes:4 entree-2x as many appetizers

4or more potatoes (2 cups (475 ml) grated)
1/2 onion, grated
2 eggs
1 tbsp (15 ml) flour
1 tsp (5 ml) salt
1/4 tsp (1 ml) pepper
2 tbsp (30 ml) parsley (optional)
1/4 tsp (1 ml) nutmeg (optional)

Instructions:

Mix all ingredients.
Heat frying pan (I use my iron one for this) with shortening.
It is nice to add a little bacon grease for flavor.
Drop large spoonfuls of potato mixture into the pan and brown the pancakes over medium heat.
Turn to brown on the other side.
Drain well on paper towels.
TO MAKE AHEAD:
Reheat the pancakes on a large cookie sheet at 375 degrees (200 C.) until very hot.
TO FREEZE:
Freeze in container (foil pie pans are ideal) between layers of saran.
Defrost then reheat as above.
Comments
Directly copied from Pete Rozelle, NFL Commissioner, Page 116 "Souper Bowl of Recipes, Favorite Recipes of Famous NFL Personalities" by: Nan Perry, Betty Arnsparger, Nancy Siebert, and Dorothy Shula Copyright 1980 ISBN: 0-89002-189-9 Library of Congress Catalog Number 80-82260

I make these often times for appetizers and top them with sausages and kraut or sour cream and crumbled bacon.

Breakfast RECIPES
Write a Comment
 
 
 

tip of the day

Picking Watermelon

Good-quality watermelon will be firm, evenly-shaped, heavy for its size and have a deep-pitched tone when slapped with an open palm. (Medium to large (...)

Read More

Tip/Trivia of the Day  Archive

Featured Recipe

Turkey And Cranberry Sandwich

Category:Sandwiches
Hits:38758

Rating:

(2.93)