(Boiling potatoes and rinsing potatoes in cold water will remove starch.)

INGREDIENTS

2 large eggs

3 cups boiled, drained, peeled grated and drained

¼ cup grated onion

1 teaspoon salt, more to taste

¼ teaspoon freshly ground black pepper

2 to 4 tablespoons matzo meal or all purpose flour as needed

Olive Oil or Canola oil, for frying

Applesauce and sour cream for serving (or see optional Yahhuwdym topping)

(Optional Yahhuwdym Potato Pancake topping of Real Butter, Real Salt and Fresh Ground Pepper Mix).

DIRECTIONS

1. In a large mixing bowl, beat eggs lightly. Add potatoes, onion, salt and pepper, and mix well. Stir in 2 tablespoons matzo meal, and let it sit about 30 seconds to absorb moisture in batter. If necessary add more to make a thick, wet batter that is neither watery nor dry.

2. Place a large skillet over medium heat, and add 2 tablespoons oil. When oil is hot drop in heaping 1/8 cups (about 2 tablespoons) of batter, flattening them gently to make thick pancakes. When bottoms have browned, after 2 to 3 minutes, flip and brown on other side. Add oil as needed. Drain on paper towels, and sprinkle with additional salt to taste. If necessary, work in batches, keeping cooked pancakes warm. Serve hot with applesauce and sour cream, if desired 

Yield: 4 servings (about 24 small pancakes).

Authentic Potato Pancakes

INGREDIENTS

10 russet potatoes, peeled and shredded

1 carrot, peeled and shredded

1 onion, finely diced

5 cloves garlic, crushed

1 tablespoon chopped flat leaf parsley

1 tablespoon chopped fresh dill

2 tablespoons fresh lemon juice

1/4 cup olive oil

2 tablespoons all-purpose flour

2 cups dry bread crumbs

Salt and pepper to taste

Olive oil for frying, as needed 

DIRECTIONS

Mix potatoes, carrot, onion, garlic, parsley, and dill in a large bowl. Stir in lemon juice, 1/4 cup of olive oil, flour, bread crumbs, salt, and pepper. Knead just until mixture holds together.

Heat the remaining 1/4 cup olive oil in a skillet over medium heat. Working in batches, drop spoonfuls of potato mixture in hot oil. Cook approximately 4 minutes per side, or until golden brown. Serve hot.

Swiss Potato Pancake

INGREDIENTS

2 tablespoons butter, divided

2 tablespoons vegetable oil, divided

1 (30 ounce) package frozen shredded hash brown potatoes, thawed

1 teaspoon salt, divided

1/4 teaspoon pepper, divided

1 1/2 cups shredded Gruyere or Swiss cheese

Minced fresh parsley

DIRECTIONS

In a large nonstick skillet, melt 1 tablespoon butter with 1 tablespoon oil over medium-high heat. Spread half of the potatoes in an even layer in skillet. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Sprinkle with cheese, and then top with remaining potatoes. Season with remaining salt and pepper. Press mixture gently into skillet. Cook for about 7 minutes or until bottom is browned.

Remove from the heat. Loosen pancake from sides of skillet. Invert pancake onto a plate. Return skillet to heat and heat remaining butter and oil. Slide potato pancake brown side up into skillet. Cook about 7 minutes longer or until bottom is browned and cheese is melted. Slide onto a plate. Sprinkle with parsley and cut into wedges.

Italian Potato Pancake

INGREDIENTS

1 medium potato, peeled and grated

2 tablespoons chopped onion

2 tablespoons whole wheat flour

1 egg

1/4 teaspoon dried basil

1/4 teaspoon dried oregano salt and pepper to taste

1 tablespoon olive or vegetable oil shredded mozzarella cheese

DIRECTIONS

Rinse grated potato in cold water; drain thoroughly. In a bowl, combine potato, onion, flour, egg, basil, oregano, salt and pepper. In a skillet, heat oil; add potato mixture. Cover and cook over medium-low heat for 5-7 minutes or until golden brown. Turn; sprinkle with cheese. Cover and cook over low heat 5 minutes longer.

Mexican Potato Pancakes

INGREDIENTS

2 cups diced tomatoes

1/2 small onion, chopped

1 small jalapeno pepper, seeded and chopped

1 cup water

1/4 cup canola oil

5 potatoes peeled and grated salt and pepper to taste

1 dash hot pepper sauce, or to taste

1 small onion, minced

2 eggs

2 jalapeno pepper, seeded and minced

3 tablespoons all-purpose flour

1/4 cup canola oil

DIRECTIONS

Place tomatoes, onion, jalapeno, and water into the bowl of a blender; blend until smooth. Heat 1/4 cup canola oil in a saucepan over medium heat. Carefully stir in tomato puree, and cook for 15 minutes until thickened.

While the sauce is cooking, season the shredded potato to taste with salt, pepper, and hot pepper sauce. Mix in onion, eggs, and jalapeno; sprinkle with flour and mix until thoroughly combined. Heat canola oil in a large skillet over medium-high heat.

Drop potato mixture into hot oil by the heaping tablespoon. Flatten slightly, and cook until golden brown on both sides, about 2 minutes per side. Drain on paper towels, and continue with remaining potato mixture. Serve the potato pancakes with sauce spooned overtop 

Mashed Potato Cakes

INGREDIENTS

1 medium onion, chopped

2 tablespoons butter

2 eggs

1 1/2 cups mashed potatoes

1/4 cup all-purpose flour

1/4 teaspoon salt

1/8 teaspoon pepper

1 hot spices if desired

1 tablespoon water

DIRECTIONS

In a skillet, sauté onion in butter until tender. Remove from the heat. In a bowl, lightly beat one egg. Add the onion, potatoes, flour, salt, pepper and hot spices if desired.

Shape into four to six patties; place on a greased baking sheet. Lightly beat remaining egg; stir in water. Brush over potato cakes. Bake at 375 degrees F for 20-25 minutes or until heated through.

Hash Brown Potatoes and Apple Pancake

INGREDIENTS

1 1/4 cups frozen shredded hash brown potatoes, thawed

1/2 cup finely chopped apple

1/4 cup finely chopped onion

1 tablespoon snipped chives

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons butter, divided

2 tablespoons vegetable oil, divided

1/2 cup shredded Swiss cheese

DIRECTIONS

In a small bowl, combine the hash browns, apple, onion, chives, salt and pepper. In a large nonstick skillet, melt 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Spread half of the hash brown mixture in an even layer in skillet. Sprinkle with cheese; top with remaining hash browns. Press mixture gently into skillet. Cook for 5 minutes or until bottom is browned.

Invert pancake onto a plate. Heat remaining butter and oil in the skillet. Slide pancake, browned side up, into skillet. Cook 5 minutes longer or until bottom is browned and cheese is melted. Slide pancake onto a plate; cut into wedges.

SWEET POTATO PANCAKES  

INGREDIENTS

3 med. sized raw potatoes

1 tbsp. flour

1 tbsp. cream

1 egg

1 tsp. salt

DIRECTIONS

Grate sweet potatoes and mix well with other ingredients. Cool by spoonfuls in 1/4 inch hot fat. Turn only once. Serve with applesauce.

SWEET POTATO AND APPLE PANCAKES

INGREDIENTS

5 lg. sweet potatoes, boiled, drained, peeled, grated and drained

4 lg. raw tart or sweet apples, peeled, cored, grated and drained

2 large eggs

2 to 4 tablespoons all-purpose flour

3/4 c. packed brown sugar

1/2 c. butter

1 tbsp. freshly grated orange peel

3/4 c. orange juice

2 tsp. pure maple syrup

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

Olive Oil or Canola oil, for fryin 

DIRECTIONS

1. In a large mixing bowl, beat eggs lightly. Add sweet potatoes, apples, brown sugar, butter, orange peel, orange juice, maple syrup, cinnamon and nutmeg and mix well. Stir in 2 to 4 tablespoons flour, and let it sit about 30 seconds to absorb moisture in batter. If necessary add more flour to make a thick, wet batter that is neither watery nor dry.

2. Place a large skillet over medium heat, and add 2 tablespoons oil. When oil is hot drop in heaping 1/8 cups (about 2 tablespoons) of batter, flattening them gently to make thick pancakes. When bottoms have browned, after 2 to 3 minutes, flip and brown on other side. Add oil as needed. Drain on paper towels, and sprinkle with additional brown sugar and cinnamon and nutmeg to taste. If necessary, work in batches, keeping cooked pancakes warm. Serve hot with Hot Pure Maple Syrup or Applesauce and sour cream (or see optional Yahhuwdym topping)

(Optional) Yahhuwdym Sweet Potato Pancake topping Real Butter, Real Salt and Fresh Ground Pepper Mix

OLD FASHIONED AMERICAN POTATO PANCAKE  

INGREDIENTS AND DIRECTIONS

Peel 4 or 5 lightly cooked potatoes, cut up and put in blender. Or to do the old fashion way, grate with a hand grater. Add 1 egg, salt and pepper to taste and enough flour to thicken to a good pancake batter. Add chopped onion if desired. Cook on well buttered hot pan, turning over once. Good for breakfast or as a side dish with dinner. Top with plenty of butter, salt and pepper. (Soaking potatoes in cold water will remove starch.)