Ingredients
Scale
- 1 ¼ lbs frozen shredded hashbrowns [thawed and drained-if needed]
- 1 teaspoon of onion powder
- 2 large eggs [beaten]
- ¼ cup all-purpose flour
- ¼ cup rice flour [not glutinous rice flour]
- ¼ teaspoon ground white pepper
- 1 teaspoon sea salt
- ¼ cup neutral-tasting oil for “frying” [more or less]
Instructions
- Mix the eggs, onion powder, sea salt, and, ground white pepper.
- Add the AP and rice flour to the egg mixer, and whisk together into a paste.
- Add and fold the shredded hashbrowns together with the egg batter using a silicone spatula until completely combined.
- Heat a cast iron pan on medium-high heat. Add a thin layer (about 2-3 Tablespoons or 2 good swirls) of neutral-tasting oil. Allow the oil to heat (it will being to shimmer).
- Scoop up about 3 Tablespoons of batter (I like to use a cookie scoop for this) into the cast iron pan and gently press so it’s nice and even. Let them brown on one side (about 3-5 minutes) and then flip them (I like a fish spatula for this).
- Place the cooled potato pancakes in a single layer on a cooling rack nested into a baking sheet
- Continue this process; oil, batter, and flip until all are done.
Equipment
Lodge Cast Iron Pan, 12″, Black
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Mora Ceramics Large Mixing Bowls Set of 2 – 5.5 & 3.6 Qt (white)
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Prep Solutions 3 Tablespoon Cookie Scoop
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ThermoWorks Hi-Temp Silicone Spatula
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Storage
Fridge: Potato Pancakes can last in the fridge for 3–4 days if stored in an airtight container.
Freeze: You can also freeze your potato pancakes for up to three months. Enjoy them anytime!
to do this use the following instructions:
- Let the pancakes cool completely
- Place the cooled potato pancakes in a single layer on a baking sheet lined with a silicone mat
- Transfer to a freezer-safe bag or airtight airtight container
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Sides, Street Food, Snack
- Method: Frying
- Cuisine: German, German-American