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Best Potato Pancakes
Cook: 10 mins per batch
Ingredients
- 1 1/4 pounds baking potatoes, peeled (about 4 medium) or 1 20-ounce package refrigerated shredded hash brown potatoes (See Note)
- 1 egg, slightly beaten
- 3 tablespoons cooking oil
- 2 tablespoons half-and-half, light cream or whole milk
- 1/4 cup all-purpose flour
- 1/4 cup finely chopped onion
- 1 tablespoon snipped fresh parsley or 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/4 teaspoon ground black pepper
Directions
1. If using baking potatoes, use a box grater to shred the peeled potatoes on the largest hole. In a large bowl, place shredded potatoes and cover with cold water. Let stand for 20 minutes.
2. Meanwhile, in a large bowl, combine egg, 3 tablespoons oil and the half-and-half. Stir in flour, onion, parsley, salt, baking powder and black pepper until well combined.
3. Drain potatoes in a sieve. Rinse with cold water. Drain very well. Using your hands, squeeze out any excess liquid. Add potatoes to egg mixture, stirring to thoroughly combine.
4. Drop potato mixture by rounded measuring tablespoonfuls onto a greased, hot griddle or heavy nonstick skillet, leaving about 1 inch between pancakes and pressing to flatten slightly. Cook over medium heat 10 to 12 minutes or until golden brown and crisp, turning once. Place cooked pancakes on a wire rack set in a shallow baking pan; place in a 200 degrees F oven to keep warm while the remaining pancakes cook. Serve warm.
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Note:
If using refrigerated shredded hash brown potatoes, omit covering with cold water. Stir together the egg mixture as directed in step 2; stir in hash brown potatoes until thoroughly combined. Cook as directed above, increasing heat to medium-high, if necessary, to get pancakes browned and crisp.
