Sunday, March 2, 2008
2 medium russet potatoes, peeled (1 pound)
1/2 small yellow onion, peeled
1 large egg, beaten
1 tablespoon plain dry bread crumbs
2 tablespoons minced parsley
1-1/2 teaspoons fresh thyme, or 1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unslated butter or margarine
Preheat oven to 200 and place a large baking sheet in the oven to warm. Grate the potatoes and place in a bowl of ice water. Grate the onion.
In a large bowl, combine the egg, bread crumbs, parsley, thyme, salt and pepper. Transfer the potatoes and onions to a strainer, press them gently with your hand to squeeze out any excess liquid, and discard the liquid. Add the potatoes and onion to the egg mixture and toss until thoroughly coated.
In a 12-inch nonstick skillet, melt 1 tablespoon of butter over moderate heat. Using a scant 1/4 cup of batter for each pancake, drop the potato mixture into the skillet, flattening each cake with a spatula to form 4-inch rounds.
Cook the pancakes for 3 to 4 minutes on each side or until golden brown, then transfer to the baking sheet in the oven while you cook the rest of the remaining cakes. Add the remaining tablespoon of butter to the skillet when needed. Yield: eight 4-inch pancakes
*Note: I use my electric griddle (400) with some oil on it to cook potato pancakes. It is easier since I need to cook a larger quantity. We love them with applesauce and sausage (either mild Italian links or breakfast links).