This simple variation of a traditional dish is great as a side dish or on its own.
Recipe information
Yield
about 24 pancakes
Ingredients
Preparation
Step 1
Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
Step 2
Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
Step 3
In large mixing bowl, lightly beat eggs. Whisk in flour, then stir in cheese and garlic.
Step 4
Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
Step 5
In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4 cup portions of batter into pan and flatten with spatula to form four 3-inch pancakes.
Step 6
Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
Step 7
Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch. Just before serving, sprinkle with parsley.
Tips
Step 8
Try substituting sweet potatoes in place of standard Idaho potatoes for a new twist.
Step 9
Serve with sour cream or apple sauce for dipping.
Step 10
Breakfast Bonus: Serve with poached egg and cheese sauce on top for an Eggs Benedict alternative.
Nutrition Information
Step 11
Serving size: 1 serving
Step 12
Calories: 88
Step 13
Fat: 8g (77.8% calories from fat)
Step 14
Cholesterol: 25mg
Step 15
Sodium: 68mg
Step 16
Total Carbohydrate: 3g
Step 17
Dietary Fiber: trace
Step 18
Protein: 2g
