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The Blue & Gray Press | October 20, 2017

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Res Hall Recipe: Potato Pancakes

Res Hall Recipe: Potato Pancakes

By ELIZABETH BEAUCHAMP

Living away from home can be tough during the semester, but being able to make the dishes you love from your childhood can help smooth over any homesickness. Potato pancakes, for instance, are a family favorite dish of mine.

This recipe is one of my favorites because it is both delicious and easy to make. However, if you do not have the time to make the batter with fresh potatoes, but still want that home-cooked breakfast taste, you can use leftover mashed potatoes from the night before or even an instant mix found at any grocery store.

The rest of the recipe is as follows:

Vegetables:

  •  5 potatoes (more often than not this will depend on how many people you are cooking for and the size of the potatoes)

Dairy:

  1. 2 eggs

Seasoning:

  • A pinch of salt
  •  Garlic powder (optional)
  •  2 Tablespoons of flour

Oils:

  •  Vegetable oil or olive oil

Supplies:

  •  Medium frying pan
  •  Spatula
  •  Mixing bowl
  •  Spoon
  •  Measuring spoons

Directions:

i. Peel the potatoes

ii. Wash the potatoes

iii. Grate the potatoes

iv. Add the eggs, flour, salt and optional seasoning

v. Combine all ingredients in a mixing bowl. Mix well.

vi. Put oil in the pan and heat thoroughly on medium heat.

vii. Take a spoonful of the batter and drop into the hot oil.

viii. Cook for 5 minutes on each side or until golden brown.

ix. Take them out of the pan and let them cool before eating.

x. Add your favorite toppings and enjoy!