Tuesday, April 28, 2015

Delicate Herbed Potato Pancakes

Delicate Herbed Potato Pancakes: The Charm of Home
This is a nice addition to brunch, the Delicate Herbed Potato Pancake. I am cooking once again out of the All Around the World Cookbook from Shelia Lukins, of the Silver Palate fame.  I have a lot of food allergies and this is something that is so simple and tasty that I discovered I can eat.  The country of origin for the pancakes is Sweden.  They look more like a lace doily than a heavy flour and egg laden pancake.

Delicate Herbed Potato Pancakes

Ingredients:
1 medium Idaho potato, peeled
2 tablespoons snipped fresh chives
2 tablespoons chopped fresh parsley
Coarse salt and coarse ground black pepper, to taste
2 tablespoons of oil of choice (olive oil works for me)

Coarsely grate the potato into a bowl.  Work quickly to prevent the potato from discoloring too much.  The potato will give off a starchy liquid liquid but don't drain.  Add the chives, parsley, salt, and pepper and mix well. 
Heat the oil in a nonstick skillet over medium-high heat until quite hot.  Add two tablespoons of the potato mixture per pancake to the skillet, flattening the pancakes with the back of a spatula.  Cook until they are golden brown, 2-3 minutes per side.  Add more oil if needed to the pan and fry the remaining pancakes.  Should get 4-5 small pancakes per medium potato.  Serve immediately or cover with aluminum foil and keep warm in a (250 degree F) oven.

I have served the pancakes here with my version of scrambled eggs.  The way I make my eggs is the way the Irish make them, called buttered eggs.  I don't use butter though, I can't have dairy, so I might use olive oil.  
It is super easy to make these eggs.  I just heat 1 tablespoon of oil in a cast iron skillet and toss in broccoli, spinach, parsley, or chives; anything green, and I saute that for 4-5 minutes then I mix two eggs and add nothing to them.  The only addition to the eggs is the oil (hence the name buttered eggs, if you use butter). Then, I add the eggs to the skillet and scramble.  After cooking I salt to taste. 
I am just sharing some clean eating brunch ideas with you today.
Enjoy!


Sherry

I will link this to:

Foodie Friday at Rattlebridge Farm
Homemaking Linkup at Hope In Every Season 
Tickle My Taste Buds Tuesdays at Lori's Culinary Creations
Fridays Unfolded at Nancherrow
Weekend Retreat Linky Party at AKA Design and Life
Foodie Friends Friday at Walking on Sunshine
Rooted in Thyme Simple and Sweet Fridays
Share Your Cup Thursday at Have a Daily Cup of Mrs. Olsen   

10 comments:

martinealison said...

Bonjour chère amie,

Une publication tout en saveur !
Dans ma région, Saint-Etienne, ce type de crêpe est appelé "râpées".
Les ingrédients sont presque les mêmes que ceux de votre recette, sauf qu'on y ajoute des oeufs entiers juste avant de faire cuire, autrement le mélange risque de noircir.
Il faut râper les pommes de terre à la main, à la râpe à fromage avec les petits trous pour obtenir une sorte de bouillie. Si les pommes de terre rendent de l'eau, il faut l'éliminer.
On accompagne les râpées avec une bonne salade assaisonnée à l'échalote.

Merci pour ce joli partage...

Gros bisous ♡

Botanic Bleu said...

I love potatoes in any form and love potato pancakes. I've never tried this recipe before, and it looks delicious.

Judith

Pura Vida said...

Fond memories of potato pancakes and applesauce

Kimberly~Nutbrown Cottage said...

Those look delicious, and so simple!

20 North Ora said...

Yum! I love potato pancakes. I have gotten to where I like them with applesauce. Don't know where that came from but I think I had them at a German Festival once and they served them with applesauce.

Sounds delicious!

Judy

Benita Roberts said...

Just added a new recipe to my collection! Those look wonderful! Have a great day!

Suzan Sweatman said...

We call them latkes here in Montreal ( a Yiddish word ) I LOVE them
I add onion and garlic to mine.
You've made me want to make some for supper now - thanks for sharing :)
xoxo

Shannon Hawk said...

These look wonderful! Perfect for a nice weekend brunch! Yum!

Kimberly Lewis said...

Okay, I’m drooling right now! Looks so good. Pinned and tweeted. I hope to see you on Monday at 7, we can’t wait to party with you! Lou Lou Girls

Jann Olson said...

My mom use to make potato pancakes with her left over mashed potatoes. These look so yummy and I love the idea of adding herbs! Thanks for sharing with SYC.
hugs,
Jann

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