Sunday Brunch: Potato Pancakes

Classic Potato Pancakes


Makes 12

1 medium onion peeled

3 large Russet Potatoes washed and peeled

2 large eggs

3 tbsp. flour

1/4 tsp. fresh grated{} nutmeg

1/2 tsp. salt

2/3 cup of vegetable oil

2 tbsps. butter

1 cup fruit flavored yogurt

Sour cream (optional)


Method of preparation:


  1. Using a cheese grater grate the onion using the large holes and place into a bowl if ice water.
  2. Do the same to the potato and drain well.
  3. Squeeze the onion and add to the drained potatoes, add the flour, nutmeg salt and eggs.
  4. Mix well. Heat a skillet and add the oil make sure there is 1/4" of oil in the pan, when hot add the butter and when the foam subsides add approx. 3 tbsps. of the potato mix and gently press to form a pancake shape about 1/4-1/2 inch thick.
  5. Gently brown well on both sides. Keep warm in an oven until all are complete and serve with the fruit yogurt and sour cream.