Potatoes are one of my favorite foods, no matter the time of year. I’m thrilled any time they’re available to pick up at the CSA and I find ways to integrate them into as many meals as possible. You may have noticed my potato hash recipe showing up in almost every menu plan I’ve posted lately. As much as I love that recipe, or a simple roasted potato, I decided to do something a little more complicated the other night: potato pancakes.
I especially love this recipe because it’s so stinkin’ easy to prepare. A food processor takes care of all the grating, then all you have to do is mix in an egg and some flour and drop spoonfuls of the mixture into an oiled pan. The amount of time this recipe takes will depend on the size of your pan, but it’s easy work!
I chose to include cheese in this batch, but you can leave it out if you’d prefer. They’re delicious either way!
- 1 pound potatoes washed but not peeled
- ½ onion peeled
- 2 ounces cheddar cheese optional
- 1 large egg
- 1 tablespoon flour I used whole wheat
- salt and pepper
- vegetable oil
- Set up your food processor with the grating disc. Use it to grate the potatoes, onion, and cheese (if using). You can do this one item at a time but should not need to remove anything from the food processor bowl until all the items are grated.
- Transfer the grated mixture to a medium sized bowl. Add 1 egg and 1 tablespoon flour. Season with salt and pepper and mix to combine. The mixture may not look like it will hold it together as a pancake, but it will!
- Coat the bottom of a large skillet with vegetable oil (I don’t measure, I just add enough to coat). Heat on medium-high until shimmering.
- Drop large spoonfuls of the mixture into the oil, leaving space between the pancakes. Push down gently to flatten. Cook for about 5 minutes per side, adjusting the time and/or heat level as necessary.
- Remove the pancakes when cooked and drain on paper towels. Serve immediately or keep warm in a 200 degree oven until ready to serve.