I have to think that my Czech ancestors made something similar to these potato pancakes. I was going to make them for dinner, but once the kids got wind of the idea they begged me into making them for breakfast. We had them with an egg, but they could just as easily be paired with sour cream, applesauce or jam.
I’ve had some problems with getting great potato pancakes in the past. The first problem is that many recipes call for flour, and I can always taste the raw flour mixed into the cakes. The second problem is getting the cakes really crispy. To solve the first problem, I used cornstarch instead of flour. To solve the second problem, I wrap the grated potato and onion in a towel and squeeze out all moisture. Even then, by the last batch the mix was really wet and I found myself squeezing out each cake as I formed them. Getting rid of the excess moisture will help you get a golden, crispy cake.
|Cheddar Thyme Potato Pancakes|
- 1 pound potatoes, skin on
- 1/2 yellow onion
- 1 egg
- 2 TBLS cornstarch
- 2 tsp salt, kosher
- 1/4 tsp black pepper
- 1/2 cup cheddar cheese, grated
- 1 tsp fresh thyme, chopped
- 1 TBLS vegetable oil
- Grate the potatoes and onion. Put into a large bowl and wrap a clean dishtowel around the grated vegetables. Squeeze out as much moisture as you can. Remove the dishtowel.
- Add the egg, cornstarch, salt, pepper, cheese and thyme. Combine well.
- Form into small balls–about golfball size. If there is any more moisture, squeeze them out as you go.
- Fry on medium heat. Gently press down on each cake to flatten it into a disk shape. Let each side get very golden and crispy before trying to flip-otherwise it will be more likely to flip. Do not jump the gun on flipping.
- Eat while hot.