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Anne's Potato Pancakes

SUBMITTED BY: KURZANNA      PHOTO BY: cheepchick

"Easy and tasty potato pancakes. Serve with sour cream, applesauce, and/or ketchup."
PREP TIME  15 Min
COOK TIME  25 Min
READY IN  40 Min
SERVINGS & SCALING
Original recipe yield: 10 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 8 medium red potatoes, with peel, shredded
  • 1 large sweet onion, minced
  • 3 eggs, lightly beaten
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon dried rosemary
  • 1 tablespoon salt
  • 2 teaspoons ground black pepper
  • 1 1/2 teaspoons lime juice
  • 2 tablespoons vegetable oil

DIRECTIONS

  1. In a large bowl, mix the red potatoes, onion, eggs, flour, baking powder, rosemary, salt, pepper, and lime juice.
  2. Heat the oil in a skillet over medium-high heat. Scoop about 2/3 cup at a time of the potato mixture into the skillet, and press down with a spatula into a pancake shape. Cook 3 to 4 minutes on each side, until crisp and golden brown. Drain on paper towels. Repeat with remaining potato mixture.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2008 by cheepchick
My red potatoes gave off a lot of liquid after shredding & I can't imagine adding 3 eggs to this. I only used one egg & still had to add at least twice the amount of flour called for. I should've used my common sense & squeezed the moisture out of the potatoes instead of trying to compensate by adding extra flour to a terribly soupy mixture. They didn't turn out bad but I could've saved myself some time & energy if I would've just trusted my own cooking skills.

4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2006 by Mary S.
This recipe is definitely a keeper! Best potato pancakes I've ever made.

4 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2006 by hernight2cook
This was good, but there was nothing overly special about it. Point to remember~ some spuds have more moisture than others. If you don't use the reds in the recipe, you may need to adjust the amount of flour.

3 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 10

Amount Per Serving

Calories: 111

  • Total Fat: 4.3g
  • Cholesterol: 64mg
  • Sodium: 750mg
  • Total Carbs: 13.9g
  •     Dietary Fiber: 5.4g
  • Protein: 5.4g

VIEW DETAILED NUTRITION

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