I found a wonderful potato pancake recipe on Pinterest from the blog Something Sweet Something Salty. The idea is extremely simple and the results are delicious! This was easy to make and and even easier to enjoy. Great as a side dish to dinner or as the base to a fried egg. Crispy on the outside and nice and soft on the inside.
Rustic Potato Pancakes: Serves 4
1lbs Potatoes (I used Red Potatoes)
1oz Cheddar Cheese – Shredded
1tsp Garlic Powder
Salt & Pepper
2tsp Olive Oil
Get your veggie peeler ready! Scrub your potatoes, take off the skin and discard, now take your veggie peeler and into a bowl continue to peel the potato until there is no potato left to peel. Repeat with the other potatoes. Once every potato has been completely peeled pick the potato pieces up and squeeze out any excess liquid, return the potato slices to the bowl and add the cheddar cheese, flour, garlic powder, parsley and a healthy amount of salt & pepper, stir to incorporate and set to the side.
Get a large heavy bottomed skillet and set it over medium to medium high heat, let it get nice and hot, then spray it with Pam and add 1tsp of olive oil. Take an ice cream scoop (or 1/2C measuring cup) and scoop the mixture into your palm, press into a pancake shape and gently place into the hot pan and carefully press down to flatten out the cake. Repeat until you have half the mix in the pan. Now for the important part…are you paying attention?? Step AWAY from the pan. You don’t want to flip the pancakes until they are nice and brown on the bottom, the potatoes on the edges should be looking crispy. Once that happens THEN you can flip the pancake and finish cooking the other side by pressing down on the pancake with your spatula to make sure it flattens out. Remove to a cookie sheet and place in a 200° oven to keep warm while you repeat the above process with the remaining olive oil and potatoes. Serve & Enjoy!
WW: 4 Points Plus / serving