Some people have asked me what kind of a meal I make with potato pancakes. My answer is honestly anything! You can have them for breakfast with eggs, bacon, and toast. Or have them for a light lunch with applesauce. For dinner I love to cook these potato pancakes up when I make honey baked ham. But these pancakes will go with any meat dish to be honest You could have them with steak if you preferred! Try out this wonderful recipe and feel a little bit of that old world food.
Check out what our friends from IFood have to say about this:
“Easy and tasty potato pancakes.”
I’ve loved potato pancakes since I was a little girl1
Ingredients
8 Medium red potatoes
1 Large sweet onion
3 Eggs, slightly beaten
3 tbsp Gold Medal All-Purpose Flour
1/2 tsp Argo Baking Powder
1 tbsp McCormick’s dried rosemary
1 tbsp Morton salt
2 tsp McCormick’s black pepper
1 1/2 tsp lime juice
2 tbsp Crisco Vegetable Oil
Instructions
In a large bowl, mix the red potatoes, onion, eggs, flour, baking powder, rosemary, salt, pepper, and lime juice.
Heat the oil in a skillet over medium-high heat. Scoop about 2/3 cup at a time of the potato mixture into the skillet, and press down with a spatula into a pancake shape. Cook 3 to 4 minutes on each side, until crisp and golden brown. Drain on paper towels. Repeat with remaining potato mixture.
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Quick Tip: Serve with your favorite meat dish.
Thanks again to IFood for this amazing recipe.
