Liz Yehling's Potato Pancakes
Liz Yehling's Potato Pancakes recipe
Yield
10 servingsPrep
20 minCook
30 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
red skinned potatoes
|
*
|
| 3 | large |
eggs
|
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | pound |
sausage
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
red skinned potatoes
|
*
|
| 3 | large |
eggs
|
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
black pepper
|
*
|
| 453.6 | g |
sausage
|
|
| 1E+1 | ml |
baking powder
|
|
| 1 | x |
salt
|
*
|
Directions
Grate peeled potatoes on fine side of grater or fine shredder of food processor.
Thoroughly mix in pork sausage with potatoes.
Add eggs and mix well.
If mixture is watery, add flour as thickener. Mix in baking powder, salt and pepper.
Fry in lightly greased skillet.
Cook until brown, turning only once.
Serve with applesauce. This will make 20 or more 3 to 4 inch thin pancakes.
