27 February 2010

Playing with food: Potato pancakes

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When I was growing up, one of my favorite meals was potato pancakes. My mom made giant potato pancakes and would serve them with sweetened sour cream. I still love to eat them this way.

When I visited Poland a few years ago, I had potato pancakes served with a thick mushroom sauce. I discovered that I love them savory just as much as I love them sweet. Since then, I've wanted to recreate the mushroom sauce, but I haven't quite got it yet. Still, my recipe is pretty good.

For the potato pancakes, peel 4-5 large potatoes. Cut these into large chunks, but small enough to fit into a food processor. Add half a chopped yellow (or red) onion, 1 tsp or so of salt, about 2 tbs of flour (or enough to thicken the mixture), and one egg. Mix it it up and it's ready to pour onto a skillet heated with oil (use a flavorless oil like canola).

For the mushroom sauce: start with olive oil and saute half a large chopped onion. Add 2 garlic cloves and 2 handfuls of chopped mushrooms (I use cremini). I also add a little water and flour to thicken the sauce.

Once the sauce is brown and thick, quickly fry up some potato pancakes (until brown and crispy on both sides) and spoon the sauce on top. YUM!

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