SAVORY POTATO PANCAKES
Savory goodness in this rustic, easy and tasty recipe - make it a side, served with sour cream or a meal served over a salad.
- 2 cups russet potatoes, shredded
- 1 cup onion, white or yellow, cubed
- 2 cloves garlic, peeled
- 2 eggs, large
- 2 tbs all purpose flour or potato starch
- 1/ tsp baking powder
- 1/2 tsp Sel Magique Classic Blend
- 1/2 tsp black pepper, freshly ground
- 1/4 cup scallions, finely minced
- peanut or canola cooking oil
- fresh dill, to garnish
- Add the potatoes, onion, garlic, eggs, potato starch, baking powder, Magique, and pepper in a large bowl. Mix to combine and coat the ingredients well. The texture will be chunky. Lastly, mix in scallons
- Heat about 3 tablespoons oil in a large, nonstick skillet over high heat. When it is hot, add about 1/4 cup batter, spreading it out to form a pancake about 4 inches in diameter. Repeat this to have 4 pancakes cooking side by side in the pan. (If using a smaller pan, make multiple batches.) Cook the pancakes for about 3 minutes on each side over medium to high heat, fiddling with the heat as needed to make sure they don’t burn before they cook through. They should be well browned and not squishy in the middle—you want to be sure the onions in the batter have a chance to cook through and lose their raw taste.
- Transfer the pancakes to a wire rack so they don’t get mushy on the underside. Continue making pancakes until all the batter is used, adding more oil to the pan as needed. Plate and garnish with fresh dill. Serve.