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Side Dish
4 servings
15 minutes
25 minutes
Chef Andrew Faulkner
2 pounds medium Baby Dutch Yellow® Potatoes
1/2 cup green onions, chopped including the green part
1 medium organic yellow onion
1 large egg, beaten
Kosher salt to taste
Melissa's Spice Grinder, Rainbow Peppercorns, to taste
Vegetable oil for frying
Using a grater or food processor, coarsely grate the potatoes and onions.
Place together in a fine-mesh strainer or tea towel and squeeze out all the liquid over a bowl.
The potato starch will settle to the bottom; reserve that after you have carefully poured off the liquid.
Mix the potato and onion with the potato starch. Add the scallions, egg, and salt and pepper.
Heat a griddle or non-stick pan and coat with a thin film of vegetable oil.
Take about 2 tablespoons of potato mixture in the palm of your hand and flatten as best you can.
Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden.
Flip the pancake over and brown the other side. Remove to paper towel to drain. Serve immediately.
You can also freeze the potato pancakes and crisp them up in a 350°F oven at a later time.
Serve warm with a dollop of sour cream and one of applesauce.
If you want a more traditional and thicker pancake, you can add an extra egg, plus 1/3 cup of matzo meal to the batter.
