Go Back
–+ servings
Print

Best Potato Pancake

A potato variation that cooks, and then, blends the potatoes. They are finished by pan frying.
Prep Time 2 minutes
Cook Time 40 minutes
Total Time 42 minutes
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

  1. Peel and cube the potatoes.
  2. Place in a boiling pot of water and cook until fork tender. Let them cool a little bit.
  3. Place in a food processor in batches and blend.
  4. Squeeze as much liquid out of the potatoes as possible.
  5. Blend the eggs and green onions in the food processor.
  6. Add all the spices and veggie and egg mixture to potatoes. Mix well.
  7. Fill a skillet with about 1/4" of oil and warm on medium heat.
  8. Once the oil is shimmering, take a ball of the potatoes and place in the skillet.
  9. Take a spatula and flatten. Cook about 3 minutes per side.
  10. Remove from pan when done and drain on a baking rack.
  11. Complete with the rest of the potatoes.
  12. Serve and enjoy!

Recipe 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.