Crispy Potato Pancakes
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1 tspseason salt
1/4 csour cream (optional)
·green onion tops, minced, optional
How to Make Crispy Potato Pancakes
- Peel and rinse potatoes and run lengthwise through coarse shredder. Immerse in cold water to prevent darkening until ready to cook. Put 1 T each oil and butter in nonstick 6-8" skillet. Set over med heat to melt. Add potato, pressing into compact even layer that covers the bottom of the pan. Cover and cook over med heat 5 min then uncover and cook over med-low heat until bottom is well browned, about 15 min. Sprinkle with salt and pepper. Slide pancake onto lid or large plate. Put remaining oil and butter in pan, cook second side until browned as 1st. Slide onto plate, cut into wedges. Top with sour cream or parsley or green onion tops.
- Please note, this is an entire skillet sized pancake.
- NOTE: if you want to add the onions into the potatoes, and serve with syrup instead of sour cream you can also do that.