Tater (Potato) Pancakes
4 large potatoes, peeled and shredded
1 egg, beaten
3 TBSP flour
1 TBSP grated onion
1 tsp. salt
1/4 tsp. pepper
Shred the potatoes and rinse in cold water in a colander. Drain well. Place in a large bowl. Add everything but oil and mix well. Heat 1/4 inch of oil in a heavy skillet. Drop by large spoonfuls into the hot oil and flatten to form pancakes. Fry to golden brown on both sides. Drain on paper towels and serve hot. Makes 6 servings.
These are what real tater pancakes are all about. They go well with any meal. When you fix these for breakfast along with some poached eggs, Hollandaise sauce, sausage and toast or biscuits, why your family and friends will praise you for days and days, or at least until you fix them again.
Click here to view the Bluegrass Breakdown column in which this recipe appeared.
Click here to return to J.D.'s Kitchen Home Page.
Copyright © 2002 - 2010 California
Bluegrass Association. All rights reserved.
Please email email@example.com