2 Slices Ham, shredded (Optional - not suitable for vegetarians)
2 medium Potatoes, peeled and grated
Salt and pepper
50g/2oz Butter
1 tbsp Oil
In a large mixing bowl, beat together the eggs, ketchup, salt and pepper.
Squeeze out as much moisture from the grated potato as possible then mix the potato, onion and ham (if using) into the egg mixture.
Heat the butter and oil in a large frying pan until hot then drop dessertspoonfuls of mixture into the pan immediately pressing each down gently to about 8mm/1/3 inch thick and about 7.5cm/3 in diameter.
Cook for about 2 minutes until the pancake set on one side then turn and continue to cook for a further 3 minutes. Turn again and cook for a further 2 minutes. Serve hot.
Latkes
Prep and Cook Time: About 45 minutes, plus 30 minutes to soak potatoes.
2 pounds russet or Yukon Gold potatoes, peeled and rinsed.
1 onion (8 oz.), peeled and halved, or ¼ cup sliced green onions
2 large eggs, beaten to blend
3 tablespoons potato starch or all-purpose flour
½ teaspoon each, salt and pepper
About 2 cups vegetable oil
Using a hand grater or food processor, shred potatoes, working over a large bowl of cold water or frequently transferring shredded potatoes to water. Shred onion and add to bowl (if using green onions, reserve). Let stand for 30 minutes.
Drain potato mixture; wipe bowl clean. With your hands, squeeze excess waterfrom a large handful of the potato mixture, then pile it on a clean kitchen towel.
Enclose potatoes tightly in towel and twist it to wring out remaining moisture. Repeat to dry all potatoes, using fresh towels as needed. Return dried potatoes to bowl.
Add eggs, potato starch, salt and pepper (and green onions, if using) to bowl and mix well. Shape each cake by scooping 1/3 cup of the potato mixture into one hand, then turn it onto a wide spatula. Flatten mixture into a pancake about ½-inch thick.
Pour ½-inch oil into a 10- to 12-inchfrying pan (with sides at least 2 inches tall) over medium high heat. Gently slide each pancake from spatula into hot oil, 3 to 4 pancakes per batch (do not crowd pan). Cook until edges of pancakes are crisp and well browned and undersides are golden brown (lift with spatula to check), about 3 minutes. Turn and cook until remaining sides are golden brown, about 3 minutes longer.
Transfer to paper towels to drain briefly; then keep warm in a 200°F oven while you cook remaining pancakes. Serve hot.
Makes 4-6 servings.
NOTES: You can substitute celery root, carrots, or sweet potatoes for 8 oz. of the potatoes; peel, shred and add to water in Step 1. You can also add 1 tablespoon chopped herbs in Step 4.
For Hanukkah, latkes make a great holiday side dish. Cured or cold-smoked salmon, a dollop of sour cream, and a glass of sparkling wine turn potato pancakes into a party starter.
Reprinted from Sunset Magazine - December 2004 - Recipe by Kate Washington.
Mashed Potato Pancakes
This is a great recipe for using leftover mashed potatoes !
Leftover mashed potatoes (about 2 cups)
½ cup grated cheese
1 egg
¼ cup flour
¼ cup chopped green onions
¼ cup corn
3 tablespoons chopped parsley (reserve 1 for garnish)
Mix all ingredients in a bowl. Drop by spoonfuls into hot oil in skillet; fry each pancake about 3 minutes on each side. Drain and serve; garnish with chopped parsley.
This recipe came about by my husband suggesting that we use some leftover mashed potatoes one day when we had bacon and eggs for dinner. I said I could make potato pancakes using the leftover mash. This is how I did it and they turned out yummy! Brian says they are just like the potato pancakes you can buy in Wigan Market! Try these - they're a breeze to make and so delicious!
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Mashed Potato Pancakes
