On nights that I’m just cooking for myself, I have huge problems motivating myself to cook anything remotely resembling a coherent dinner. Lots of times I just make scrambled eggs. Sometimes I make popcorn.
These potato pancakes are my attempt at cooking a meal that’s a little more like real food, but still is cheap (really cheap) and lightning-fast to throw together.
You probably already know how to make potato pancakes, but sometimes I write stuff here more to remind people that it’s a good idea. Instead of having them with the traditional applesauce accompaniment,
I used bartlett pear sauce that I made earlier this fall and it was totally delicious. My friend Jen from Salt Hollow Flower Farm turned me on to canning pear sauce instead of applesauce, and I have to agree, it really is divine. (I used this pear sauce recipe here.)
POTATO LEEK PANCAKES
Makes: 4 medium pancakes or 8 small pancakes
Cook Time: 20 minutes
- 1 c. of shredded potato, tightly packed (about 2 large potatoes)
- 1/4 c. thinly sliced leeks
- 1 egg
- 3 tbs. wheat flour
- salt & pepper
- 2 tbs. safflower or other neutral-flavored oil
- for serving: pear sauce, sour cream, and sliced scallions
Combine the potato, leeks, egg, and flour in a mixing bowl. Season with salt and pepper and mix together everything thoroughly.
Heat the oil in a frying pan on high heat. Form the potato mixture into patties and set them in the pan. Cook for about three minutes, then flip them with a spatula to cook the other side for a few minutes.
The pancakes are done with each side is a nice shade of golden brown. Serve immediately, topped with sour cream, pear sauce, and scallions.
2 thoughts on “Potato-Leek Pancakes with Pear Sauce”
- frugalfeedingPear sauce sounds like a great idea – thanks for the inspiration!Reply
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