Wednesday, October 16, 2013

Recipe: Alpine Village Potato Pancakes

Served with Baked Pork Chops and Sauerkraut

From the old Alpine Village Inn in Torrance, CA


Serves 8

2 ½ lbs potatoes, preferably russets

½ -1 C flour

2 eggs

Salt, pepper

2 Tbsp fresh chives, chopped

Oil or shortening

Peel potatoes and grate into a bowl. Add flour and eggs, blending well. Season to taste with salt and pepper, and stir in chives. Heat griddle or large skillet, greasing generously. Drop pancake mixture by heaping Tbsps onto hot griddle, flattening out to form pancakes. Fry until golden brown on both sides, add more oil or shortening as needed.

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