Red Potato Latkes
These potato latkes, patties, hash browns or pancakes not only have alot of names but also work well for either breakfast lunch or dinner.
Ingredients
Serves: 10
- 8 medium red potatoes, with peel, grated
- 1 large onion, finely diced
- 3 eggs, lightly whisked
- 3 tablespoons plain flour
- 1/2 teaspoon baking powder
- 1 tablespoon dried rosemary
- 1 tablespoon salt
- 2 teaspoons ground black pepper
- 1 1/2 teaspoons lime juice
- 2 tablespoons vegetable oil
Directions
Preparation:15min ›
Cook:25min ›
Ready in:40min
- In a large bowl mix the red potatoes, onion, eggs, flour, baking powder, rosemary, salt, pepper and lime juice.
- Heat the oil in a frypan over medium-high heat. Scoop about 2/3 cup at a time of the potato mixture into the frypan and press down with a spatula into a pancake shape.
- Cook 3 to 4 minutes on each side until crisp and golden brown. Drain on paper towels. Repeat with remaining potato mixture.
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Reviews and Ratings
Global Ratings:
(29)
Reviews in English (18)
I have been making potato pancakes for YEARS and I always put my shredded potatos in a clean dishcloth and give them a good wringing before I add the eggs and such... - 26 May 2008 (Review from Allrecipes USA and Canada)
My red potatoes gave off a lot of liquid after shredding & I can't imagine adding 3 eggs to this. I only used one egg & still had to add at least twice the amount of flour called for. I should've used my common sense & squeezed the moisture out of the potatoes instead of trying to compensate by adding extra flour to a terribly soupy mixture. They didn't turn out bad but I could've saved myself some time & energy if I would've just trusted my own cooking skills. - 23 Jan 2008 (Review from Allrecipes USA and Canada)
This was good, but there was nothing overly special about it. Point to remember~ some spuds have more moisture than others. If you don't use the reds in the recipe, you may need to adjust the amount of flour. - 30 Oct 2006 (Review from Allrecipes USA and Canada)