Red Potato Latkes

    (28)
    40 minutes

    These potato latkes, patties, hash browns or pancakes not only have alot of names but also work well for either breakfast lunch or dinner.


    27 people made this

    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 

    1. In a large bowl mix the red potatoes, onion, eggs, flour, baking powder, rosemary, salt, pepper and lime juice.
    2. 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.
    3. Cook 3 to 4 minutes on each side until crisp and golden brown. Drain on paper towels. Repeat with remaining potato mixture.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (28)

    Reviews in English (18)

    by
    120

    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)

    by
    45

    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)

    by
    27

    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)

    Write a review

    Click on stars to rate