Ingredients
- 1 large, baking potatoes, like russets, about (8 ounces)
- 1/2medium onion, (about 4 ounces)
- 1 egg
- 1 tablespoon chopped parsley
- 1 tablespoon flour
- 1 tablespoon dry bread crumbs
- 1/4 teaspoon dry thyme
- Juice of 1 lemon
- Salt and pepper
- Oil for pan frying
- 1/3 cup applesauce, for garnish
Directions
Using a food processor or a box grater, grate the potato and onion on the large hole into a bowl. Using your hands, squeeze out the excess liquid and place the dry potato onion mixture in a bowl. Add the egg, parsley, flour, breadcrumbs, thyme, lemon juice and seasonings. Mix well. Heat 1/2 cup of oil in a heavy skillet. Add 1/2 cup mounds of potato mixture to the hot oil, and flatten down to a 3/4-inch thick pancake. Turn heat to medium. Cook for 5 minutes on each side, or until crispy and golden. Serve with the applesauce.
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By ginny725_6842203
Long Pond, PA
on February 10, 2013
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I am very disappointed with this recipe. I wanted more than 4 pancakes so I doubled the recipe. The pancake was dense and tasteless. I followed the 1/2 cup mound for frying and ended with only 4 pancakes. I reviewed other comments so I only used 1/2 lemon for the doubled recipe. I would not recommend this to anyone.
By Cherubino
Chicago
on October 28, 2012
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OK as far as "hash brown" type potato pancakes go. I thought they were way too sour (and I love lemon. If lemon is used to keep the color, I would use much less (2 Tbsp?, 1/4 cup?. I even doubled the recipe and 1 whole lemon overpowered the flavor. They held together very well.
By EventeurChi
on August 03, 2012
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I was adventurous and ammended recipe using Peruvian purple potatoes, sweet potatoes and then followed to a tee. Outstanding colorful party food. I imagine this treat for breakfast with a friend egg on top or smaller size pancakes with a salad. Aromatic dinner party pleaser, very tasty. Be sure to cook slowly on med/lo to cook the shreds completely. Will toast golden brown quite nicely. Yum!
Read all 28 reviews