Potato Pancake

(by Duane Hurst)
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1/2 Chopped Onion 1 Egg
1-2 Raw Potatoes (peeled & cut) 5-6 tbs. Flour
Black Pepper Cooking Oil (olive or grape seed)
Dill Weed Milk or Water
Parsley (fresh is better) Salt
Sour Cream  


      Mix Potatoes, onion, salt, egg and milk in a blender until there are no chunks. Cook each pancake in a frying pan at high heat, using just enough oil to get a crisp edge. Sprinkle pepper, salt, dill weed and parsley on the cooking pancake. When crisp and brown (this will take a few minutes), flip and cook the other side. Serve hot with dabs of sour cream.

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picture of Potato Pancake
© Page Publisher: Duane R. Hurst