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Potato Pancakes

From Lynne Wilson


2 eggs
2 medium potatoes
2 Tbsp. shallots, finely chopped
2 Tbsp. flour
¾ tsp. salt
⅛ tsp. freshly ground pepper
2 Tbsp. butter or margarine
2 Tbsp. salad oil


Beat the eggs in a mixing bowl. Peel the potatoes, grate them, and squeeze them dry with your hands. You should have about 2 cups of grated potatoes. Add the potatoes, shallows, flour, salt, and pepper to the eggs. Stir to mix.

Put the oil and butter in a large frying pan and place over medium heat. When the oil and butter are hot, drop the potato mixture by spoonfuls into the pan, shaping and flattening the pancakes with the spoon. Cook, turning once, until they are brown on both sides – about 4 minutes per side.