Pastor Mark'S Potato Pancakes
Crispy and savory potato pancakes with a flavorful onion and egg mixture, baked to perfection. Ideal for brunch or a comforting meal, appealing to all potato lovers.
Ingredients
Instructions
- Shred potatoes and onion in a food processor.
- Preheat oven to 400 degrees Fahrenheit.
- Mix the shredded potato-onion mixture with the beaten egg, flour, salt, and pepper.
- Line a baking pan or cookie sheet with sides with aluminum foil.
- Spray the foil with cooking spray (Pam).
- Place the mixture onto the foil and flatten it out.
- Make lines to define each section of the pancake.
- Bake for 15 minutes, then flip the pancakes over when they are firm.
- Optional: Use a broiler to make the tops crispy.
Tips & Substitutions
For a crispier texture, ensure that the shredded potatoes are well-drained to remove excess moisture. You can substitute the all-purpose flour with gluten-free flour if needed. Adding chopped fresh herbs like parsley or chives can enhance the flavor. If you're short on time, consider using pre-packaged shredded potatoes available in the frozen aisle.
Serving Suggestions
These potato pancakes are delicious served with a dollop of sour cream or applesauce. They pair beautifully with a side salad or steamed vegetables for a complete meal. For a fun twist, consider serving them alongside Phyllis Buchsbaum'S Chocolate Chip Cake for dessert, creating a delightful contrast.
Storage & Reheating
Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350 degrees Fahrenheit for about 10-15 minutes until heated through, or use a skillet with a little oil to restore crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Pastor Mark'S Potato Pancakes contains roughly 760 calories, with 12g protein, 108g carbohydrates, and 32g fat. It is an excellent source of vitamin C (59% of the Daily Value), potassium (50% of the Daily Value), and dietary fiber (33% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1904mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these potato pancakes ahead of time?
Yes, you can prepare the mixture and refrigerate it for up to 24 hours before cooking. Just make sure to mix well before baking to combine any settled ingredients. This makes it convenient for meal prep on busy days.
What type of potatoes work best for this recipe?
Russet or Yukon Gold potatoes are ideal for potato pancakes due to their starchy texture, which helps achieve a crisp exterior while keeping the inside fluffy. Avoid waxy potatoes as they may not yield the desired texture.
Can I freeze the potato pancakes?
Absolutely! Once the pancakes are fully cooked and cooled, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. They can be stored for up to 2 months. Reheat directly from frozen in the oven for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).