I know, I know. Its summer. But we had plenty of potatoes in the house, I’ve been eating gratins out my ears and mashed potatoes? Seemed a little awkward to eat on their own as a meal. In a way, potato pancakes were the perfect solution. Easy to make, easy to fry, let cool and then dollop with my very own garlic sour cream. Mmmm.
So real quick:
Grate a couple of potatoes and chop up an onion and combine in a large bowl. Beat one egg in a separate bowl, then add to the potatoes and onions. Add a couple spoonfuls of flour (just eye it, not too much). Mix.
Heat up some oil in a saucepan, medium heat. Make sure there is enough oil to entirely coat the bottom of the pan and then some. Add a dollop of “batter” and squish down to make flat (thickness is up to you). Cook 5-7 minutes on each side, until golden brown and crispy.
Serve with a side of sour cream that has been seasoned with garlic powder and salt.
Oooh delish. And brilliant served cold as leftovers the next day, if not as crispy.