Potato Pancakes are a lunchtime staple at the Feathered Pipe Ranch and are served typically with one of our “Soup King” Mike Wells’ famed soup improvisations. Potato pancakes with soup are perfect for a chilly, sweater kind of day, or with fresh salad greens during the sunny warmth of summer. Enjoy!
Serves 6 – 8
— 6 cups grated raw potatoes
— 1/2 cup onion grated, minced
— 1/2 cup bread crumbs or whole wheat flour
— 5 eggs, beaten
— 1/2 teaspoon freshly ground pepper
— salt to taste
— butter and oil
— Shred or grate raw potatoes. Cover with water after grating to prevent browning.
— Drain potatoes and rinse well. Squeeze out excess water.
— Combine with remaining ingredients, form into patties and fry with butter and oil on a hot grille. They should be browned and crisp on both sides.
— Keep warm on platters in the oven. Start early as they take a while to cook.
— Serve with applesauce and sour cream.