John Myers
Ingredients for 4 servings:
- 1 kg potatoes
- 2 eggs
- 2 onions
- Parsley
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
potato pancakes
The type of potato isn’t important, but they should be large (rosé is also very good). Place the peeled potatoes in cold water to prevent them from turning black. Grate half of the potatoes coarsely and the other half finely. Finely grate the onions. Let them rest (this allows the potato starch to settle and be incorporated). Drain the water, then stir the eggs and finely chopped parsley (or dried) into the grated potatoes. Season with salt and pepper (test in a pan). Fry small cakes in batches in very hot fat. When they are crispy brown, place them on a kitchen towel to remove the fat. Serve with a dollop of sour cream. A green salad goes well with the dish. Variations: You can also add garlic, sliced bacon or sausage, and sprinkle with a little cheese. Note: Please do not add flour, breadcrumbs, etc.! Tips: If you have a food processor, grating will be even faster. The pancakes are low in fat if you fry them in a non-stick pan with no or very little fat (just wipe them off with it).
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