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Ingredients
- 1 Pound russet potatoes, grated
- 1/2 onion, grated
- 1 egg
- 1/4 Cup bread flour
- 1/2 Teaspoon salt
Directions
Combine all the ingredients.
In a cast iron pan, on medium heat, fry the pancakes until golden brown.
Serve with sour cream and applesauce.
Nutritional Facts
Servings4
Calories Per Serving142
Total Fat1g2%
Sugar1gN/A
Saturated0.4g2%
Cholesterol40mg13%
Protein5g10%
Carbs28g9%
Vitamin A17µg2%
Vitamin B60.4mg21.6%
Vitamin C8mg13%
Vitamin D0.2µg0.1%
Vitamin E0.2mg0.8%
Vitamin K2µg3%
Calcium26mg3%
Fiber2g8%
Folate (food)27µgN/A
Folate equivalent (total)49µg12%
Folic acid13µgN/A
Iron2mg9%
Magnesium31mg8%
Monounsaturated0.4gN/A
Niacin (B3)2mg9%
Phosphorus96mg14%
Polyunsaturated0.3gN/A
Potassium519mg15%
Riboflavin (B2)0.1mg7.9%
Sodium312mg13%
Thiamin (B1)0.2mg11.6%
Zinc0.6mg3.8%
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Ina Garten's Perfect Potato Pancakes
I have always made potato pancakes with grated potatoes for crisp pancakes, but I've also thought about making them with mashed potatoes for creamy ones. When I read that Andrew Zimmern's grandmother made potato pancakes with both of them together, I had an aha! moment. Even better!
Make-ahead tip: Prepare the mixture and refrigerate for several hours. Fry just before serving or up to 30 minutes ahead. Place on a sheet pan, and reheat at 400 degrees for 5 to 10 minutes.
Ina Garten's Perfect Potato Pancakes
I have always made potato pancakes with grated potatoes for crisp pancakes, but I've also thought about making them with mashed potatoes for creamy ones. When I read that Andrew Zimmern's grandmother made potato pancakes with both of them together, I had an aha! moment. Even better!
Make-ahead tip: Prepare the mixture and refrigerate for several hours. Fry just before serving or up to 30 minutes ahead. Place on a sheet pan, and reheat at 400 degrees for 5 to 10 minutes.
Ina Garten's Perfect Potato Pancakes
I have always made potato pancakes with grated potatoes for crisp pancakes, but I've also thought about making them with mashed potatoes for creamy ones. When I read that Andrew Zimmern's grandmother made potato pancakes with both of them together, I had an aha! moment. Even better!
Make-ahead tip: Prepare the mixture and refrigerate for several hours. Fry just before serving or up to 30 minutes ahead. Place on a sheet pan, and reheat at 400 degrees for 5 to 10 minutes.
Ina Garten's Perfect Potato Pancakes
I have always made potato pancakes with grated potatoes for crisp pancakes, but I've also thought about making them with mashed potatoes for creamy ones. When I read that Andrew Zimmern's grandmother made potato pancakes with both of them together, I had an aha! moment. Even better!
Make-ahead tip: Prepare the mixture and refrigerate for several hours. Fry just before serving or up to 30 minutes ahead. Place on a sheet pan, and reheat at 400 degrees for 5 to 10 minutes.
Ina Garten's Perfect Potato Pancakes
I have always made potato pancakes with grated potatoes for crisp pancakes, but I've also thought about making them with mashed potatoes for creamy ones. When I read that Andrew Zimmern's grandmother made potato pancakes with both of them together, I had an aha! moment. Even better!
Make-ahead tip: Prepare the mixture and refrigerate for several hours. Fry just before serving or up to 30 minutes ahead. Place on a sheet pan, and reheat at 400 degrees for 5 to 10 minutes.
Ina Garten's Perfect Potato Pancakes
I have always made potato pancakes with grated potatoes for crisp pancakes, but I've also thought about making them with mashed potatoes for creamy ones. When I read that Andrew Zimmern's grandmother made potato pancakes with both of them together, I had an aha! moment. Even better!
Make-ahead tip: Prepare the mixture and refrigerate for several hours. Fry just before serving or up to 30 minutes ahead. Place on a sheet pan, and reheat at 400 degrees for 5 to 10 minutes.
Ina Garten's Perfect Potato Pancakes
I have always made potato pancakes with grated potatoes for crisp pancakes, but I've also thought about making them with mashed potatoes for creamy ones. When I read that Andrew Zimmern's grandmother made potato pancakes with both of them together, I had an aha! moment. Even better!
Make-ahead tip: Prepare the mixture and refrigerate for several hours. Fry just before serving or up to 30 minutes ahead. Place on a sheet pan, and reheat at 400 degrees for 5 to 10 minutes.
Ina Garten's Perfect Potato Pancakes
I have always made potato pancakes with grated potatoes for crisp pancakes, but I've also thought about making them with mashed potatoes for creamy ones. When I read that Andrew Zimmern's grandmother made potato pancakes with both of them together, I had an aha! moment. Even better!
Make-ahead tip: Prepare the mixture and refrigerate for several hours. Fry just before serving or up to 30 minutes ahead. Place on a sheet pan, and reheat at 400 degrees for 5 to 10 minutes.
Ina Garten's Perfect Potato Pancakes
I have always made potato pancakes with grated potatoes for crisp pancakes, but I've also thought about making them with mashed potatoes for creamy ones. When I read that Andrew Zimmern's grandmother made potato pancakes with both of them together, I had an aha! moment. Even better!
Make-ahead tip: Prepare the mixture and refrigerate for several hours. Fry just before serving or up to 30 minutes ahead. Place on a sheet pan, and reheat at 400 degrees for 5 to 10 minutes.
Ina Garten's Perfect Potato Pancakes
I have always made potato pancakes with grated potatoes for crisp pancakes, but I've also thought about making them with mashed potatoes for creamy ones. When I read that Andrew Zimmern's grandmother made potato pancakes with both of them together, I had an aha! moment. Even better!
Make-ahead tip: Prepare the mixture and refrigerate for several hours. Fry just before serving or up to 30 minutes ahead. Place on a sheet pan, and reheat at 400 degrees for 5 to 10 minutes.
