Potato Pancakes, Version II

1. 1

   Grate the potatoes by hand or with the grating disk of a food processor; drain very briefly, pressing lightly.

2. 2

   Mix in salt.

3. 3

   Heat the oil or butter over medium heat, preferably in a large, seasoned cast-iron or non-stick skillet.

4. 4

   Drop potatoes in by large spoonfuls, flattening the pancakes with the back of the spoon.

5. 5

   Dont try to turn them until theyre brown and crisp on the first side.

6. 6

   Turn and continue cooking until brown and crisp on the second side, about 6 to 8 minutes total.

7. 7

   Or put the whole batch of potatoes in the pan at once; when the underside is brown (it will take 10 to 15 minutes), slide the pancake out onto a plate.

8. 8

   Cover with another plate, then invert the two plates.

9. 9

   Return to the pan, uncooked side down, and finish cooking.

10. 10

    Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.