potato pancake recipe

In heavy-bottomed 12-inch skillet over moderately high heat heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Enjoy with sour cream or applesauce.

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Press lightly with a spatula to flatten.

. In a food processor add the potatoes and onion. Bake the pancakes in the oven just until heated through about 7-10 minutes for refrigerated pancakes or 15-20 minutes for frozen pancakes. Working in batches drop 14-cup mounds of potato mixture into the skillet. Start by peeling and grating your potatoes.

Cook pancakes until golden 5 to 6 minutes per side. Heat oil in a large nonstick skillet over medium. Gently press the potato mixture down to make a pancake. When the oil is hot add four ¼ cup sized scoops of the potato mixture into the hot oil.

In a small dish beat the 2 eggs and add to the potato mixture. Combine the grated potatoes and the mashed potatoes. Transfer to a paper towel-lined plate to drain. How to Reheat Potato Pancakes.

Cook for about 3-5 minutes per side or until deep golden brown. Pulse until desired consistency. Serve with sour cream and applesauce as desired. How to Make Mashed Potato Pancakes.

Mix mashed potatoes egg flour salt pepper garlic and any optional ingredients into mashed potatoes. Place pancakes in a single layer on a baking sheet. And only using enough oil to fry them in and not submerge them keeps them from being too oily. If you do not hear a sizzle when the potato mixture enters the oil is not hot enough.

Preheat the oven to 350F. Pour 14 cup batter into hot pan. Brown on both sides. Preheat skillet and add a couple of tablespoons of Crisco shortening or oil.

Make sure the mixture is not too thin. Using a food processor makes creating these potato pancakes a breeze. Coat a large saute pan.

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