Pierre Franey’S Potato Pancakes
Description
This International breakfast features about 1.25 lbs. The flavors come together beautifully. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salt to taste 1 tb Butter 1/3 c Half-and-half 2 Eggs, lightly beaten 1/3 c Flour 1/4 c Finely chopped onion 1/2 ts Minced garlic 2 tb Finely chopped parsley Freshly ground pepper to Taste 2 tb Vegetable oil Put the potatoes in a saucepan and
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add cold water to
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cover and salt.
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Bring to the boil and cook until tender, 20 to 30 minutes.
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Drain and peel the potatoes and put them through a food mill or potato ricer.
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In a mixing bowl,
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combine the mashed potatoes, butter, half-and-half, eggs, flour, onion, garlic, parsley, salt and pepper.
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Blend well.
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Heat the oil in a skillet, preferably nonstick.
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Spoon potato mixture into mounds and flatten to make patty shape.
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Cook 3 to 4 minutes, or until golden brown on one side.
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Turn and cook 3-4 minutes on the second side, or until golden brown.
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Do not overcook or pancakes will be dry to the taste.
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Serve hot
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 86.6kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 6.8mg1%
- Total Carbohydrate 19.1g7%
- Dietary Fiber 2.5g10%
- Sugars 0.9g
- Protein 2.2g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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