Jumbo Skillet Potato Pancake Recipes

POTATO PANCAKES RECIPE

Steps:

• Add the grated potatoes and onion to a colander and wrap in a tea towel. Apply pressure with your hands and squeeze as much liquid as possible.
• Transfer the mixture to a large mixing bowl.
• In a different medium mixing bowl add the eggs, minced garlic, flour, kosher salt, paprika, black pepper, chopped dill. Whisk until smooth with no lumps.
• Add the egg mixture to the potatoes and stir to combine.
• Add oil to a large skillet over medium-high heat.
• When the oil is shimmering add 1/4 cup sized scoops of the potato mixture into the hot oil. Do not overcrowd, and gently press down the potato mixture to make a pancake.
• Cook for about 3-5 minutes per side, or until a deep golden brown color.
• Cook the remaining mixture and if needed add more oil to the skillet.
• Serve topped with sour cream and dill.

GERMAN POTATO PANCAKES

Steps:

• In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
• Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

JUMBO SKILLET POTATO PANCAKE

Steps:

• In a large bowl mix together shredded potatoes with green onions, eggs, parsley, garlic, seasoned salt, black pepper and cayenne (if using).
• Heat 2 tablespoons butter with 1 tablespoon olive oil in a large frypan over medium heat until hot.
• Spread the potato mixture evenly in the skillet using back of a large spoon.
• Cook over medium-high heat for 2-3 minutes to brown the underside.
• Reduce heat and cook further for another 6-7 minutes or until potato mixture is firm on one side.
• Using two spatulas turn the pancake over, gently lift and add in 2 tablespoons butter or 1 tablespoon each of butter and olive oil under the pancake; cook for another 5-7 minutes or until the pancake is set and done to desired crispness.
• Season the top with more black pepper if desired.
• Best served hot.