Sunday, June 17, 2012
These delicious potato pancakes are a childhood favorite of mine, and a great way to use up any less-than-lovely potatoes you might have on hand (which is all I had to work with recently).
Be sure to get organic potatoes since chemical runoff concentrates in the soil. I used 6 small potatoes for this recipe, first washing and peeling them and cutting out the sprouts ("eyes") that had grown from them.
1. Steam your washed, peeled potatoes until tender when pierced with a sharp knife.
2. Allow to cool thoroughly. I like to cook potatoes ahead of time, while I'm preparing dinner on Saturday evening for example, and then put them in the fridge before I go to bed. That way they're ready for Sunday morning brunch.
3. Grate the potatoes on the biggest side of a box grater into a big bowl.
4. Combine with 1 egg (got a double yolk today! but it's only one egg), 1/4 tsp black pepper, and 1/2 + 1/8 tsp sea salt. Mix well.
5. Make small patties (I made 7 in all plus a tiny one) and fry in a very hot skillet with a generous amount of hot pastured chicken fat melted in the bottom.
6. Serve with butter and raw yogurt (my preference) or sour cream. These were a big hit today, served with omelets (seasoned with Herbes de Provence and goat cheese), and beef breakfast sausage from Grazin' Angus Acres, plus brown-rice-bread French toast for Hugo, and my homemade lactofermented vegetable medley.