Gluten Free Living – 2013
I grew up eating Potato Pancakes frequently. My mom used to make these for Saturday night dinners every so often with sausage or bacon, eggs, grits, and other breakfast items. I used to eat mine with ketchup. Yeah, I know. Ugh, you say. Really, Potato Pancakes are great with ketchup.
But once I married John, his family always served Potato Pancakes with applesauce spread on top. Quite frankly, I think Potato Pancakes can be served with salsa, sour cream, or even maple syrup depending on your personal preference.
A couple of weeks ago, I really had a hankering for Potato Pancakes. I’d not made them in quite awhile, and this version is gluten free since I used brown rice flour instead of regular flour to bind them together. I had my husband grate up the potatoes with the food processor earlier in the day and allowed the potatoes to soak in salted ice water for several hours before I actually used them. This process removes excess starch from the potatoes and keeps the potatoes from discoloring. I also knew I wouldn’t have time later in the day to do this step, so it was helpful to get this part of the process done earlier in the day.
This basic recipe is inspired from my Mom’s homemade recipe. I’ve added a few things, but the basic recipe is Mom’s. The hardest part about making potato pancakes is getting them to bind together. After mixing the ingredients, I ended up squeezing out the excess moisture before frying on the griddle.
If you want a spicier pancake, consider adding additional pepper or some hot sauce to the batter. Again, we serve these with applesauce (and love them that way). But there’s no reason you can’t serve these with salsa or some other condiment of your choice, uh, ketchup! 🙂
Potato Pancakes is a great dish to make on weekends when you’re interested in making breakfast for dinner. It’s also wonderful anytime you want to make a large breakfast for your family. It’s a hearty dish that’s comforting and satisfying, not to mention very filling. You can also use frozen hashbrowns in this recipe if you desired. Especially if you don’t have time or the inclination to grate your own. Potato Pancakes is a healthy, low calorie, gluten free and meatless main dish option as well. Check it out.
Potato Pancakes is a terrific vintage recipe for breakfast or dinner.
While we usually eat Potato Pancakes with applesauce, you can serve them with sour cream, salsa, hot sauce, ketchup or whatever condiment you prefer.
Serve Potato Pancakes with bacon, sausage, ham slices, pork chops or without meat!
Here’s what I did.
Shred potatoes with a food processor. Place in a bowl with salt and ice water for at least an hour to remove the excess starch from the potatoes. Drain potatoes really well.
Add eggs, salt, pepper, fresh parsley, and green onions. If you want a spicier flavor consider adding a few drops of hot sauce.
Add minced garlic, gluten free flour or all purpose flour if you don’t have gluten intolerance, and milk. Combine ingredients.
Heat griddle and add butter to cover the surface. Press pancake mixture in your hands squeezing out excess liquid. Place on griddle and cook about 5-10 minutes over medium-high heat on each side. Press potato mixture down with a spatula frequently so the potatoes cook through.
You can also cook these in a skillet. If you do, you can use a lid which will help the potatoes cook through in the middle. Turn pancakes over and cook other side. I actually cooked each side twice about 5 minutes each time for a total of 20 minutes before the potatoes were cooked all the way through.
Here’s a close up so you can see the texture of the potatoes on the griddle.
Here’s a plate of Potato Pancakes. Yum.
Potato Pancakes are hearty, filling and so satisfying.
Potato Pancakes is a wonderful option for hearty breakfasts.
Here’s the recipe.
(Recipe inspired from my Mom’s homemade recipe, Helen Mattis, Titusville, FL)
- 4 large Russet potatoes, peeled, shredded
- 3 large eggs
- 1/3 cup fresh parsley
- 5 green onions, diced
- 1 ½ tsp. kosher salt
- ½ tsp. pepper
- 1 heaping tsp. minced garlic from a jar
- ½ cup [url href=”http://www.bobsredmill.com/” target=”_blank” title=”bob red’s mill”]Bob’s Red Mill[/url] gluten free brown rice flour or Gold Medal unbleached all-purpose flour
- ¼ cup milk
- salt and pepper, to taste
- Peel and shred potatoes.
- Place in large bowl filled with a teaspoon of salt and ice water.
- Allow to sit for at least an hour to remove excess starch from potatoes.
- Squeeze potatoes to remove as much water as possible.
- Place in large mixing bowl.
- Add eggs, parsley, green onions, salt, pepper, garlic, flour and milk.
- Stir to combine.
- Heat griddle to medium-high or high heat.
- Spread a little bit of butter to cover the entire surface of the griddle.
- Take a handful of the potato mixture and squeeze out excess liquid.
- Shape into round pancakes with your hands.
- Place on griddle.
- Sprinkle more salt and pepper over tops of potato pancakes.
- Grill pancakes about 5-10 minutes on each side.
- Press pancakes down with a large spatula repeatedly.
- Flip pancakes over gently and salt and pepper the other side.
- Continue pressing down the pancakes to allow potatoes to cook through.
- You may have to turn over again.
- Mine took between 15-20 minutes for the potatoes to cook all the way through.
- Serve with applesauce, ketchup, salsa, or the condiment of your choice.
I used plain, unsweetened applesauce, but you can use cinnamon-flavored applesauce too. It all depends on your particular tastes and desires.
We used to eat Potato Pancakes with ketchup when we were kids. They really taste marvelous that way, too!
I think Potato Pancakes would taste excellently served with salsa for a little extra kick.