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RECIPES/Family Entrees
Potato Pancakes
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Recommended Servings
Makes 24 pancakes
COOKING
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INGREDIENTS
1-1/2 pounds Yukon gold potatoes, peeled and rinsed
3 ounces yellow onion
2 teaspoons kosher salt
1 egg, lightly beaten
1/4 cup vegetable oil
Instructions
Insert shredding disc assembly into the Cuisinart® food processor; shred potatoes and then the onion.
Transfer contents of work bowl to a clean tea towel which has been laid out on the counter. Over the sink or mixing bowl, use the tea towel to wring out as much liquid as you can from the potatoes and onion. Transfer ingredients to a mixing bowl. Add egg and salt and mix well.
Place a nonstick 12-inch skillet over medium heat. Add the vegetable oil. Form small pancakes with your hands, squeezing out any remaining liquid. When the oil shimmers in the pan, add pancakes.
Cook approximately 3 minutes on each side until pancake is golden brown or to your desired doneness.
RECIPE FACTS

Servings: Makes 24 pancakes

Nutritional information per serving

Calories 94 (47% from fat) • carb. 11g • pro.2g • fat 5g • sat fat 1g • chol 18mg • sod. 231mg• calc. 7mg • fiber 1g

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