To make the Best Potato Pancakes might take a little more work than a mashed potato but it is so worth it. A potato pancake is a dish that usually comes around at holiday time. I so love it. Why don’t I think to make them more often. In Jewish homes, these are known as latkes. My last post, I wrote about my Smoked Beef Brisket. I thought the potato pancake would be the perfect side dish. It may not show up on many, if any, traditional BBQ menus but I am here to change that today!
What makes the potato pancake so good is it is pan fried. Anything pan fried is good. These potatoes are a cousin of hash browns. I love the crispy exterior of the hash brown. The hash brown typically is cooked on a flat top grill. There are two other differences. The first difference is pretty subtle and that is the hash brown works with a shredded potato and this potato pancake gets mashed up in a food processor. The second, more significant difference, is the addition of matzo meal. The matzo meal, along with the eggs, is the binder. Matzo meal is like a cracker. It is unleavened bread. It helps give body and texture to the potatoes.
The potatoes are actually cooked twice. First, the potatoes are peeled and placed in a pot of boiling water and cooked until tender. After the potatoes are cool enough to handle, use your food processor to blend them. Work in batches. I like to leave some chunks of the potato so I do not blend them completely. Once the potatoes are blended, let them sit in a bowl for a short while and drain off the excess water.
The cast of characters.
The potatoes cut up and the blended in the food processor.
Veggies and eggs in the food processor.
All the ingredients in the bowl and then mixed together.
Potato Pancakes frying in the pan.
The Best Potato Pancake Plated.
- 5 pounds yukon gold potatoes
- 1 cup matzoh meal
- 4 eggs
- 1 tablespoon salt
- 1 tablespoon pepper
- Corn oil for frying
- 1 bunch green onion
- Peel and cube the potatoes.
- Place in a boiling pot of water and cook until fork tender. Let them cool a little bit.
- Place in a food processor in batches and blend.
- Squeeze as much liquid out of the potatoes as possible.
- Blend the eggs and green onions in the food processor.
- Add all the spices and veggie and egg mixture to potatoes. Mix well.
- Fill a skillet with about 1/4" of oil and warm on medium heat.
- Once the oil is shimmering, take a ball of the potatoes and place in the skillet.
- Take a spatula and flatten. Cook about 3 minutes per side.
- Remove from pan when done and drain on a baking rack.
- Complete with the rest of the potatoes.
- Serve and enjoy!
- While cooking the rest of the potatoes, the potatoes can be placed on a baking tray and put in an oven at 200 - 225 degrees to keep warm.