"Easy and tasty potato pancakes. Serve with sour cream, applesauce, and/or ketchup." — KURZANNA
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red potatoes, with peel, shredded
sweet onion, minced
eggs, lightly beaten
ground black pepper
1 1/2 teaspoons
I have been making potato pancakes for YEARS and I always put my shredded potatos in a clean dishcloth and give them a good wringing before I add the eggs and such...
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.
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.
This recipe is definitely a keeper! Best potato pancakes I've ever made.
This is a great recipe! I LOVE the fact that I didn't have to peel or precook the potatoes. The only change I made was using green onions because that's all I had on had. I'm keeping this one for sure!
Best potato pancakes I've ever made! Even my super-picky 5-year-old couldn't get enough.
I made this recipe exactly and I found the lime juice too strong. I would eliminate this in future as there was already enough liquid from the other ingredients.
This was a great recipe. So much flavor! And very filling.
* Percent Daily Values are based on a 2,000 calorie diet.
Anne's Potato Pancakes
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 41
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