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Crispy Potato Pancakes

From

February/March 2006

Crispy Potato Pancakes

Traditional potato pancakes are a true labor of love. The potatoes must be grated and the moisture squeezed out. And then there’s the cooking, which requires diligent attention and a delicate hand with a spatula. The pancakes break apart easily. For a foolproof Crispy Potato Pancake recipe, we used frozen hash browns instead of fresh, raw potatoes. Already grated and dried, they are ready to go out of the bag. Cornstarch, not the more commonly used flour, gave us an unobtrusive binder. Salt, pepper, and chopped scallion were all we needed to point up the Crispy Potato Pancakes’ flavor. And baking, instead of frying, saved us time and effort. Our Crispy Potato Pancakes are infused with enough butter to crisp and turn brown in the oven’s high heat.

Serves 4

At the supermarket, you can find frozen shredded hash browns near the frozen french fries. Serve these crisp pancakes with sour cream and/or applesauce.

Ingredients

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