Grandma Ella's Potato Pancakes Made Easy #5FIX |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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5-Ingredient Fix Contest Entry. This is based on an old German recipe of my great grandmother. As a child I remember her peeling potatoes and shredding them. Then she wrapped them in a dish towel to absorb all of the moisture. I found I could make the same recipe without the hassle or fuss of having to wait for the potatoes to dry out and turn brown. Ingredients:
1 (20 ounce) bag simply potatoes® shredded hash browns |
1 medium white onion |
1/4 cup flour |
3 large eggs, separated |
1 teaspoon salt |
Directions:
1. Empty the bag of potatoes onto a triple layer of paper towels just making sure you remove most of the moisture from the potatoes.
2. Grate the onion over the potatoes.
3. Using two bowls, separate the yolks and the whites of the eggs. Beat the egg whites until stiff. Whisk the yolks in a bowl adding the flour, salt and the potatoes with onion. Gently mix everything together. Fold in the egg whites gently to the mixture.
4. Heat a skillet that has been coated with non stick spray or a small amount of vegetable oil to med-high heat. I drop the mixture by large spoonfuls into the pan and flatten them down. Cook for approximately 4 to 5 minutes per side or until nicely brown and crispy.
5. Serve warm with applesauce and a nice platter of sausages.
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