Potato Pancake

German potato pancakes, a true comfort food and wonderful side with any meal from breakfast to dinner. Eat with a dollop of applesauce or sour cream, potato pancakes are a real treat. Poach an egg and serve on top of a potato pancake, or serve as a side with a steak or chicken. Crunchy on the outside and soft and moist on the inside.

Ingredients:

• 1 lb. potatoes, about 2 or 3 large russets, grated (a sweet potato may be substituted for one of the russets for color and sweetness)
• 1/2 onion, grated
• 1 tsp. salt
• Dash of Ground pepper
• ¼ tsp of Nutmeg
• 1 egg, beaten
• Oil for frying

Directions

1. Grate potatoes, with or without skin
   
2. Grate the onion over the potatoes, (at this point you can add 2 grated carrots for color and flavor, or a grated zucchini)
   
3. Add salt, pepper, nutmeg and egg. Mix thoroughly.
   
4. Using a non-stick griddle or frying pan, heat about 2 tablespoons olive oil until hot
   
5. Using a measuring cup – ½ cup – drop the potato mixture into hot oil and flatten with the back of a spoon.
   
6. Fry for 4 to 5 minutes on each side, or until golden brown
   
7. Drain on paper towels and serve hot with your choice of topping.
   

*keep cakes warm in a 250 degree oven while cooking the remaining batter.

Tagged: pancakes, potato cakes, potatos