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Traditional Potato Pancakes

Potato pancakes are so versatile. They can be the main course, served as a side, warmed up just because, eaten sweet or savory. While growing up it was such a treat to have these.  I don’t know how my mother prepared enough to feed the nine of us as we devoured them for dinner.

As an adult, I tried many ways to make potato pancakes. What I found was that if I grated them they would turn an unappealing gray color. Next, I grated them in a bowl of water to keep them from changing color, which afterward I would try to squeeze out the water. Now I find it quicker to shred them in a food processor and drain out any excess liquid.  The result is shorter prep time, so this is a good meal any day of the week.

What you’ll need:

  • Four large golden potatoes, more if small
  • One medium-sized onion
  • Two eggs
  • 1 tea. Celtic sea salt
  • 1/4 tea. black pepper
  • 3 tbsp. Eikcorn flour
  • Quality fat like butter, lard or olive oil


  1. Wash potatoes then slice lengthwise to fit in a food processor.  Yukon potato skins are thin so I do not peel them, plus that is where you will find potassium.
  2. Peel off onion skin and cut in half or quarters.
  3. Use a food processor with a shredding disc, or some call it a grating disc.
  4. Alternate shredding potatoes and onions using the food processor and a large bowl
  5. Squeeze out any liquid and pour it out. 
  6. Add eggs, salt, pepper, and flour, mix well.
  7.  Use large frying pan heat to medium and melt some butter to prevent sticking.   Add more butter as necessary.
  8. Use no more than a 1/4 cup of mixture and flatten out.
  9. Cook each side until brown about 3 minutes per side.

Serve plain or with yogurt, sour cream, pimii cream, or applesauce.

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