I do love working with and eating potato dishes. I can have potato something as my entree and feel overly satisfied. Here is my version of an old German classic, the potato pancake. It is very good and if you are looking for some how to eat it advice. Serve it with some of your favorite apple sauce (find my recipe here in this blog) Here is a dish from my Ashgrove Inn days… Charlotte (German owner/ hostess) used to have this made by us kitchen staffers as she loved these at the bar. I would make the apple sauce for her from what ever apple type I had on hand. She would always come tell me how I was born a German boy with my skill to cook what she loved.
1 pound Russet potatoes (about 2 medium or 3 )
1/2 medium onion
3/4 tsp salt
Ground pepper to taste
Ground nutmeg to taste
1/4 cup oil (vegetable for frying)
- Peel and grate potatoes.
- Squeeze or Press water out of grated potatoes. (Place potatoes in a clean dishcloth and twist to squeeze and force as much of the liquid out of the potato as possible).
- Grate the onion (watch your eyes)
- toss onion into potato and thoroughly mix
- Add salt, pepper, nutmeg, and egg. Again mix thoroughly but gently.
- Heat oil in a frying pan.
- Drop about 1/2 cup of potato mixture into hot oil and flatten with the back of a spatula.
- Fry 4 to 5 minutes on each side, or until golden brown.
- Drain on paper towels
- Serve hot with applesauce and sour cream.