Cast Iron Potato Pancakes
These savoury potato pancakes are pleasantly balanced with delicious homemade applesauce or sour cream.
Yield: Makes about 14
June 22, 2020
- 2 cups grated peeled potatoes
- 2 tsp salt
- 1 medium onion, quartered
- 2 cloves garlic, bruised
- 2 large eggs, lightly beaten
- 1 tbsp sour cream
- 3 tbsp all-purpose flour
- 1/2 tsp freshly ground pepper
- 2 tbsp canola oil
- Sour cream or applesauce*
- Combine potatoes and salt in a bowl.
- Place a sieve over a large bowl.
- Transfer salted potatoes to prepared sieve; allow to drain for 15 minutes. Press on potatoes to remove any excess moisture; discard liquid in bowl.
- Place onion and garlic in a food processor; process until smooth.
- Combine beaten eggs and 1 tbsp sour cream in a bowl. Add drained potatoes, onion mixture, flour and pepper; stir to combine.
- Place a 10 inch cast iron frypan on natural gas barbecue grid. Heat frypan over medium-high heat for 10 minutes.
- Heat 2 tsp oil in frypan on barbecue grid. Using 1½ tbsp potato mixture for each pancake, spoon potato mixture into frypan.
- With lid down, cook pancakes until golden brown, about 2 – 3 minutes per side, adding remaining oil as necessary.
- Serve with sour cream or applesauce.
51 calories, 2.9 g fat, 1.5 g protein, 4.9 g carbohydrate, 0.5 g fibre, 346 mg sodium
*Ingredient not included in nutritional analysis.