The only way to beat a yummy potato recipe is a cheapandyummy potato recipe. That’s where potato pancakes come in. All of the ingredients are inexpensive pantry staples.
This recipe was born out of a favorite meal I had as a kid. I’ve changed it some to make it easier. And scale it up. Leftovers are my friends. Potato pancakes are awesome leftover. Oh and cheese. I added cheese. Cheese makes everything better.
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Use a big bowl. Stirring requires a bowl with more space than the ingredients take up. The largest bowl in this Pyrex set is my go to potato pancake bowl.
I’m normally a “dump it all in the bowl and it will work itself out” kind of girl. Here that isn’t the case. Coat the potatoes with flour and seasonings before you add the eggs. Otherwise the flour and egg clump together leaving a frustrating lumpy mess to try and get distributed. Take the extra second to add ingredients in steps. It will end up saving you time. I wouldn’t do it if it didn’t make a difference.
Depending on how heavy handed you are when dipping out batter, this recipe makes 14-16 potato pancakes. That’s 3 rounds of griddle flipping. I’ve had my Presto griddle for years. As long as you don’t use metal spatulas on the surface, it holds up really well.
Other than being nearby to keep an eye on things, I don’t need to be actively engaged in cooking. I usually put away clean dishes from the night before or do meal prep for another night that week. I’ve roasted red peppers to turn into pasta sauce and made granola while making potato pancakes for dinner. That’s another dinner half prepped and breakfast for the week. Boom. Efficiency.
Potatoes: The Flavor Vehicle
I don’t care for seafood, but I love Old Bay. Especially on potatoes. Swap out seasonings for your favorite flavors. Add stuff to the batter. Don’t forget to change cheese to match the flavor profile you decide on. Here are a few ideas: