Amish Potato Pancake
Make your own Amish potato pancake from creamy mashed potatoes. Deliciously flavored with onion, salt, and pepper. And then fried crispy and golden brown in creamy butter in the skillet. And believe me, this tasty, easy-to-make potato pancake doesn't need more.
Ingredients
- 2⅔ lb potatoes peeled and sliced in equal cubes
- 1 small onion
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons butter
- 2 tablespoons oil
Ingredients you need per step are listed below the step in Italic
Instructions
- Cook the potatoes for 20 minutes until done. Check if they are done by pricking the potato with a fork. The fork should go in easily. Otherwise, extend the cooking time by 2 minutes and check again.2⅔ lb potatoes
- Chop the onion finely.1 small onion
- Mash the potatoes and add to the onion—flavor with salt and pepper.1 teaspoon salt, ¼ teaspoon ground black pepper
- Heat a frying pan, pour the oil into the pan, and melt the butter. When the butter has melted, turn the heat low.2 tablespoons butter, 2 tablespoons oil
- Spoon the purée into the pan and flatten it with the back (convex side).
- Allow 15 minutes to fry on one side until it's golden brown.
- Turn the potato pancake (see tips)
- Let the other side brown for 5 minutes.
NOTES
1. Potatoes: Use good all-round potatoes for this Amish pancake recipe, not too soft but with enough starch. Russet, Yukon Golds, Maris Piper, and King Edwards are suitable choices.
2. Onion: The onion gives a sweet taste to the pancake. For a slightly spicier taste, you can add a shallot.
3. Butter: When baking the pancake, use real butter for that delicious creamy taste. The potatoes then absorb the butter and have a wonderfully creamy taste.
4 Turn around:
There are two ways to turn the potato pancake properly:
- First, cut into quarters, and turn each piece of pancake over using a wide spatula.
- Next, place a plate over the pan, turn everything over, and carefully slide it back into the pan.
- Cheesy: Add grated Cheddar or Emmentaler to the pancakes.
- Bacon: Fry some bacon until golden brown and stir through the mashed potatoes (before putting it into the skillet).
- Potatoes: Can be substituted with sweet potatoes.
- More veggies: Grate half a zucchini and stir it into the potato mash.
- Refrigerator: Keep the potato pancake covered in the fridge. This keeps it suitable for up to 2 days.
- Freezer: You can also freeze the potato pancake. Pack in a freezer box. This keeps it good for up to 1 month. Note that the structure of the pancake can change slightly.
- Reheat: Place the potato pancake pieces on a rack in a preheated oven at 390 °F (200 °C) for 10 minutes.
Nutrition
Calories: 352kcal | Carbohydrates: 55g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 645mg | Fiber: 7g | Sugar: 3g | Vitamin A: 182IU | Vitamin C: 61mg | Iron: 2mg
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