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This is a simple recipe — easy to make and very inexpensive. You can “cheat” with a bag of frozen shredded hashbrowns, simply pulse them a little bit in your food processor to get the “fresh, shredded potato” texture. You can also add one finely diced green pepper — we used to call that “Tobie Taters” at my restaurant. Those are best served with sour cream.
German Potato Pancakes
- 4 or 5 potatoes, (unpeeled, washed)
- 1 egg
- about 1/4 cup onion
- 1/2 tsp salt
- about 2 tbsp flour
- butter or oil
Peel and cut up potatoes (about 4 cups) and put in blender. Add egg, onion, salt, and flour. Blend, stopping frequently to scrape down sides. Heat enough butter, oil, or mixture of butter and oil to coat bottom of fry pan. Keep on high heat. Drop spoonfuls of batter into pan, pressing down lightly with back of spoon to flatten pancakes. Fry until brown (about 3-4 minutes), flip over, and continue frying until cooked through and crispy brown. Serve with applesauce, sour cream or maple syrup.