a delicious side to beef and burgers
Growing up, we looked forward to Mom and Dad making potato pancakes with good old fashioned hamburgers. We ran each bite through ketchup and fought over the last one.
Now I serve them alongside everything from soup to beef tenderloin. They are always a nice surprise and a real crowd-pleaser.
- Yield: 30 Small, 10 Large
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- 4 Medium Idaho Potatoes
- 1 Small White Onion
- 1 Cup Pancake Mix
- 1/4 Cup Sour Cream
- 1 Tablespoon Hot Sauce
- 2 Teaspoons Kosher Salt
- 2 Eggs
- 1 Teaspoon Pepper
1. Peel and grate the potatoes, grate onions and place in a large bowl.
2. In the large bowl add your dry pancake mix, sour cream, hot sauce, eggs, salt, and pepper. Stir and combine.
3. Add enough oil to a large skillet so that it is ½ inch deep along the sides. Turn to medium high heat until hot enough to fry.
4. Using a slotted spoon to drain excess liquid, scoop about 1 Tablespoon at a time of the potato pancake mix, and place into the hot oil. Let cook for 1-2 minutes on each side until crispy and brown.
5. As the pancakes are removed from the hot oil, drain on paper towels and serve right away or store in a warm oven until ready to serve.
- When serving offer sour cream and apple sauce for an authentic Jewish experience.
- To make this recipes amazingly fast use the grater attachment for your food processor.