Poor Mans Dinner. Potato Pancakes
My grandma always said “if you had a cup of flour and an egg you will never go hungry.” She was yugoslavian and she made a wonderful hot porridge of sorts called “moochinc”(spelled phonetically). We ate it with red wine vinegar and salt. It was a boiled egg that was tossed in a bit of flour.(and a bit of bacon fat.) Weird, I know, but so so delicious.
So to my sweet grandma I say, “if you can have 3 potatoes, 1 onion, 2 eggs and a bit of flour you will never go hungry.” Not so catchy but true. This makes for a fabulous little dinner. We top ours with sour cream and have brussels sprouts and applesauce on the side.
Ingredients
About 2 pounds peeled starchy potatoes, like Idaho or russet
1 medium onion, peeled
2 eggs, beaten
2 tablespoons flour
About 2 pounds peeled starchy potatoes, like Idaho or russet
1 medium onion, peeled
2 eggs, beaten
2 tablespoons flour
2 tablespoons fresh parsley chopped
Salt and freshly ground black pepper
Veg oil, enough for frying
Directions
1. Preheat oven to 200* (place a baking sheet lined with paper towels in the oven. This will act as a warmer for the pancakes)
2. Grate the potatoes and onion on a box grater or with the grating disk of a food processor; drain well in a colander or strainer. Combine the potatoes, onion, and fresh parsley in a large bowl with the eggs and flour; sprinkle with salt and pepper.
3. Put about 1/8 inch of oil in a large, deep skillet, preferably nonstick or cast-iron, over medium-high heat. When the oil is hot (it will shimmer), put the batter into the pan and smooth the top. Cook, shaking the pan occasionally, until the bottom is nicely browned, at least 7-8 minutes.
4. To turn, carefully flip with a spatula. When browned well on both sides remove and place in the oven. Add a little more oil to the pan if necessary and continue working through your batter.
Salt and freshly ground black pepper
Veg oil, enough for frying
Directions
1. Preheat oven to 200* (place a baking sheet lined with paper towels in the oven. This will act as a warmer for the pancakes)
2. Grate the potatoes and onion on a box grater or with the grating disk of a food processor; drain well in a colander or strainer. Combine the potatoes, onion, and fresh parsley in a large bowl with the eggs and flour; sprinkle with salt and pepper.
3. Put about 1/8 inch of oil in a large, deep skillet, preferably nonstick or cast-iron, over medium-high heat. When the oil is hot (it will shimmer), put the batter into the pan and smooth the top. Cook, shaking the pan occasionally, until the bottom is nicely browned, at least 7-8 minutes.
4. To turn, carefully flip with a spatula. When browned well on both sides remove and place in the oven. Add a little more oil to the pan if necessary and continue working through your batter.
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