The Potato Pancake Principle By Joan Nathan Recipe

Name: The Potato Pancake Principle By Joan Nathan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium baking potatoes; 1 medium onion; 2 eggs; salt; pepper, freshly ground; 1/4 cup fresh parsley, diced, recipe called it a handful; 1/2 cup matzo meal, approximately; vegetable oil, for frying; sour cream (optional); applesauce (optional)

Servings: persons

2 medium baking potatoes
1 medium onion
2 eggs
salt
pepper, freshly ground
1/4 cup fresh parsley, diced, recipe called it a handful
1/2 cup matzo meal, approximately
vegetable oil, for frying
sour cream (optional)
applesauce (optional)

1
Cut potatoes, or potato and beet or zucchini, and onion into eighths; grate in food processor.
2
Combine grated vegetables with eggs, salt, pepper and parsley.
3
Add enough matzo meal to held mixture together.
4
Shape 2 tablespoons potato mixture with hands to make each pancake.
5
Fry pancakes, a few at a time, in 1/2 inch of hot oil in a heavy skillet.
6
When brown, turn and fry the other side.
7
Drain well and serve with sour cream or applesauce.

116

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium baking potatoes, 1 medium onion, 2 eggs, salt, and more.

Yes, The Potato Pancake Principle By Joan Nathan falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

The Potato Pancake Principle By Joan Nathan

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