Potato Pancakes Recipe

All Recipes
By Chef Sean Ruddy
High Hampton Inn

Yield: 6 servings

Ingredients:
  • 4 each Idaho Potatoes (peeled and in cold water)
  • 1 each Yellow Onion (diced finely)
  • 2 each Large Eggs (beaten)
  • 1 cup All Purpose Flour
  • ¼ cup Parsley (chopped)
  • 1 tsp. Kosher Salt
  • 1 tsp. Black Pepper
  • 1 cup Vegetable Oil
  • 6 Tbsp. Sour Cream
Method:

Dry the potatoes and grate them with a box grater into a large mixing bowl. Add the onions, eggs, parsley, salt and pepper. Heat the oil in an iron skillet on a medium heat. Using an ice cream scoop or disher, drop the mixture in the oil very carefully! Then mash it down with a spatula to make a pancake (the oil should be hot, but not too hot; just enough to make them sizzle). Cook until the sides begin to brown and flip over away from you. When done, let the pancakes drain on a paper towel and serve hot with a dollop of sour cream.