potato pancakes
Potato pancakes are shredded potatoes shallow fried to a crispy, melt-in-your-mouth perfection and can be served as a side with your favorite breakfast or as an appetizer!
Why is Idaho famous for potatoes?
I spent my early 20s in the great state of Idaho so telling the story how the state became famous for potatoes is right in my (potato) field! It all started with JR Simplot who came up with a freeze frying technique for potatoes that didn’t affect texture or the flavor. This caught the attention of McDonald’s and many other companies, which landed the Simplot family huge deals for french fries. McDonald’s using Idaho potatoes for their famous crispy french fries landed the less known state on the map as the great potato state which Idaho proudly made an identity out of!
How to make potato pancakes?
Now let’s get to the pancakes! Start by grating the onions and potatoes. For more texture use the more coarse shredding option, if you like more melt-in-your-mouth texture use the finer shredding side. Using a cheesecloth, squeeze out as much liquid out as possible. Place in a large bowl and mix together with minced garlic and eggs, then season to taste with salt and pepper. If there is too much liquid for the pancakes to hold shape add 2-4 tbsp of flour to the batter. On a cast iron skillet over medium heat melt 4 tbsp of butter and fry 2-3 pancakes at a time until golden brown and crispy on the outside. Add an extra tablespoon of butter with each batch. Serve with sour cream, cold smoked salmon and dill!
Tips
For faster shredding use a food processor or a KitchenAid shredding attachment.
Squeeze out as much liquid as you can. The drier the batter is the easier it is to work with.
Make sure the potato pancakes are crispy and golden brown on both sides. Don’t forget to serve with plenty of dill, sour cream and cold smoked salmon!