Yield: 1 Servings
|4 larges||Idaho potatoes|
|1 \N||Egg; beaten|
|\N \N||Milk or cream|
|\N \N||Salt and pepper to taste|
|\N \N||Oil for frying; (my mother used bacon grease)|
|\N \N||Sour cream and/or applesauce; (homemade, if you prefer)|
Peel the potatoes and finely grate them in cold water to keep them from discoloring. In a large bowl to hold entire recipe, beat egg. Drain potatoes with a fine mesh colander, press to remove moisture, or put them in a flour sack towel, twist to remove moisture. Add oil to skillet to ½-inch deep and heat. Working very quickly, mix potatoes with well-beaten egg, flour and enough milk or cream to make a stiff batter. Season with salt and pepper. Blend well. They must be cooked immediately or the potatoes will discolor.
For hors doeurves, I drop about ⅛ of a cup of potato mixture into the hot oil and mash them down with a spatula to form the miniature pancake.
For larger pancakes, use a larger size metal measuring cup. Cook over moderate heat until browned on both sides. Drain on paper towels. If serving immediately, keep them in a warm oven until they are all cooked. If preparing ahead drain and refrigerate. Reheat in a 325 degree oven until hot, making sure not to get them too brown. Serve hot with sour cream and/or applesauce.
NOTE: For dinner potato pancakes or evening appetizers, you can add some onion juice.
Source: My moms recipe - Roberta Brisson Posted to recipelu-digest by QueenBerta@... on Feb 3, 1998