Easy Potato Pancakes
This recipe is a winner! It can be a complete meal if you put some fruits or a green leaf salad and a cup of your favorite hot beverage on the table.
Ingredients
| 4 | large |
russet potatoes
thoroughly washed |
* |
| 4 | large |
eggs
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 ½ | teaspoons |
onion powder
|
|
| 1 | tablespoon |
unbleached all-purpose flour
|
|
| 1 | tablespoon |
oats, quick cooking
|
Directions
Inspect washed potatoes and cut black spots out.
Get mixer ready and proceed as follows: open up one egg and let glide into mixer and cut one potato into little pieces and add also. Do the same with the other eggs and potatoes.
"Grate" for some seconds, then "Blend" until potatoes are ground.
Empty every single content of mixer into medium-sized bowl.
Add salt and onion powder(you can use onion instead of the powder) and stir, then add the flour and oats and stir again.
Heat up your pan(s) on the stove and add a good amount of olive oil when the pans are hot. (Note: if you heat the olive oil up together with the pans, the benefits of the olive oil will be destroyed).
Take one tablespoon at a time into the pan and flatten slightly out.
I have a big pan and put 3 or 4 into it at one time. Let it brown on medium heat.
The more oil you have in the pan the more crispy they turn out to be.
Flip and turn them over until they are dark golden brown on both sides. Eat while hot - the cook eats last!
Nutrition Facts
Serving Size 56g (2.0 oz)
