Potato Pancakes

I served meatloaf for dinner a few nights ago and had originally planned to make mashed potatoes with it. I don’t make them very often, but it sounded kind of good to me and my daughter LOVES when I make them for her. However, when I opened up my cookbook and looked at the recipes, I decided to try something different! These potato pancakes were calling my name, you could say. The recipe was simple and the steps were super basic–my kind of recipe! I made them and served them to my kids at dinner time, somewhat hesitant of what they would think…but all three of them devoured these! That is a rare thing these days (or so it seems). I would compare the taste to french fries…and my kids LOVE french fries (though, they don’t eat them all that often anymore). My daughter had two for dinner and my boys each had one. And then the next day I warmed them up for lunch and they devoured them again! My daughter already asked when I would make them for her again. 🙂

Potato Pancakes

Potato Pancakes

(Recipe Adapted from Betty Crocker’s Cookbook, Bridal Edition)

Ingredients:

  • 1 1/2 pounds potatoes, peeled (this equaled 3 medium organic potatoes for me)
  • 4 eggs, beaten (local, pasture-raised is ideal)
  • 1/4 cup white whole wheat flour
  • 1 tsp salt
  • 1/2 tsp paprika
  • Olive oil, for cooking

Shred the potatoes with a grater. Rinse well in a colander, place on a clean dishtowel, and gently press out excess water. Mix potatoes, eggs, flour, salt, and paprika in a large mixing bowl. Heat approximately 2 T of oil over medium heat in a large skillet. Using a 1/4 measuring cup, scoop up potato batter, place in hot skillet and slightly press down with the back of the measuring cup. Repeat with as many as you can place in your skillet. Let cook for approximately 2-3 minutes and then flip to other side and cook until browned. Remove when done and place on a plate lined with paper towels. Add more oil if needed and repeat process with the remaining batter (mixing it up before scooping, as the potatoes and liquid will separate). Serve plain, with sour cream, and/or a little shredded cheese. Enjoy!

Cooking in the skillet

I completed the meatloaf and potato pancake meal with some frozen corn from my grandpa’s garden. Deliciousness all around!

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LeAnn Nome

Hi there! Here's a little info about me: I've been married to my husband for over 10 years and I'm a stay-at-home mom to our three young kids (a six year old daughter and four year old twin boys). As you might imagine, they keep me quite busy! In early 2013, we decided that we wanted to be a healthier family. To do this, we cut out all processed foods from our home and we now eat only REAL, whole foods. (When we're on vacation or at someone's house, we're not quite as strict.) We also try to exercise every day. Our goal is to raise healthy, happy kids...while maintaining our own health and happiness along the way! I hope you will follow along with us in our journey.

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