Weekend Breakfast: Potato Pancakes

By Ariel

Personally, I prefer a savory breakfast.  I love the (terrible for you) potato pancakes set out for breakfast brunch on buffets but I always thought making them would be beyond me, for some reason.  Well, my husband asked if I could make them one Saturday, so I figured it was a good a time as any to try them out.  This is what I came up with after a couple experiments (one batch resulted in way way way too much onion. Whoops.)  They taste just like the deliciously unhealthy food I love from the buffet, but hey, nothing wrong with a little weekend indulgence, right?

1 large baking potato, shredded
1 egg white
1-2 green onion stalks, (just the green part) minced 
1/2 tsp. garlic powder
1/2 tsp. black pepper
Vegetable oil for frying

Wring out the shredded potato from excess water. (This was my mistake on my first failed attempt, make sure the shredded potato is nice and dry!)  Mix all the ingredients besides the vegetable oil in a bowl and heat up the oil.  Roll the mixture into a tight ball and flatten in your palm.  This part is a little tricky, as the cakes don't stick together very well.  Be careful about putting them in the oil, they'll stick together once they start cooking.  Each side takes maybe three minutes, I just lift up a side to take a peek until they get to a nice golden brown.

I like mine with ketchup or sour cream, I just haven't brought myself to whip up anything fancier than that before noon.  I got a big thumbs up from my culinary judge, and now these have become something of a Saturday tradition.  To be fair, on Sunday he has to earn his kitchen keep by making dippy eggs (that's the technical term, right?) which I cannot master to save my life.

What are your weekend foodie traditions?

 

Comments

[Heather]

What is a dippy egg?

And these look really, really good! I want to make potato cakes now and eat them with some cholula sauce and some bacon!

[ariel]

Heather, dippy eggs are the sunny side up, fried way..where the egg is cooked but the yolk is still runny and you can dip your toast into it! I think it's a regional term, hope I described it right, I'm sure there's a bunch of other names for that way of cooking eggs!