Best Potato Pancake
A potato variation that cooks, and then, blends the potatoes. They are finished by pan frying.
Servings 12
Ingredients
- 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
Instructions
- 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!
Notes
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.