Okay, there are so many things wrong with this picture. You know when I post a blog on a Saturday-it’s a big deal. And when I post a recipe on a blog post-also a big deal. I don’t share a lot of recipes (especially not savory ones) I was reminded the other day to make potato pancakes and I’m so glad!
So now that I have gotten you to think this potato pancake recipe is pretty fantastic, I’ll actually post it.
Potato Pancake Recipe:
Think a savory and delicious potato pancake of flavor.
Potato pancakes are perfect for carb loading for your next big race…or just eating for a savory breakfast. You know I’m all about quick, easy, recipes. Potato pancakes meet all of these criteria.
Potato Pancakes Ingredients:
1/3 cup flour
1 tablespoon baking powder
1 cooked, baked potato (or even leftover mashed potatoes or sweet potatoes)
Seasonings I added to the Potato Pancakes: garlic salt, salt and pepper. cayenne powder and onion powder (be creative to your own liking)
Instructions for Potato Pancakes:
- Slice or grate potatoes and chop up cooked potato and place into blender or food processor with roughly ½-1 cup of water depending on size. I used my magic bullet and made it into mashed potato consistency.
- Mix eggs, flour, baking powder and other random flavorings with an additional ½ cup water.
- Add potatoes and onions to flour mixture in a large bowl.
- Add more water if necessary to make into pancake-like consistency.
- Mix and cook potato mixture on a large skillet over medium to high heat (slightly higher than normal pancakes). I’ve found adding vegetable oil or olive oil to give them more crisp.
- Fry until golden brown.
Eat and/or devour your potato pancakes.
I chose to top my potato pancakes with guacamole, sour cream, and salsa. They were more or less like giant pancakey French fries. I think next time I make potato pancakes I’ll add corn or other random things. By next time-I mean tomorrow I’ll be eating more potato pancakes
Question for you: What is your favorite way to eat a potato?