Herbed Potato Pancakes
This is the type of dish we like to enjoy on Christmas. We’re home all day which means we have time to putter around in the kitchen and enjoy the act of cooking without a deadline. Right before eating we can gather around the kitchen island while I serve up the crisp, savory potato pancakes and toss a bright salad to serve alongside. Half the pancakes won’t make it to the table, but that’s part of the fun!
Ingredients:
Makes 6-8 servings
2 pounds potatoes, grated on a large box grater
1 small onion, grated
2 eggs
½ cup flour
1 teaspoon salt
pepper to taste
2 tablespoons chopped thyme or sage
½ teaspoon baking powder
1 cup coconut oil
Directions:
About an hour before cooking, you can grate the potatoes and onion. Put them in a colander or strainer over a bowl and put the teaspoon of salt over top. Give it a good toss. Let it sit for about 30 minutes to let a lot of the moisture drip out before mixing the batter. After 30 minutes, give it a good press to get the rest of the liquid out. Set the potatoes and onion aside in the colander and quickly rinse the bowl. Use that same bowl to whisk the eggs. Add the grated potatoes and onions to the eggs and give it a good stir. Sprinkle over the pepper, herbs, flour, and baking powder and stir through. Meanwhile, heat a wide skillet over medium heat. Add a tablespoon of coconut oil. Use your hands to scoop and plop about a tablespoon of batter into the pan. It should sizzle and pop a bit. Let it get nice and brown before flipping and brown it on the other side. Place it on a paper towel lined plate or baking sheet. If you want to keep them warm, you can pop the pan in a 250 degree oven. You may need to add more coconut oil every couple of panfuls to replenish. The hardest part is keeping the temperature right! Too hot and they burn quickly, to cool and they don’t get that crispy. Don’t be afraid to adjust the temperature as you go!
