Potato Pancakes

When I make baked potatoes (in the oven or on the grill, I always make a few extra for potato pancakes or potato bread). It is ultimate comfort food, to have with a dollop of homemade applesauce and homemade cream fraiche. Makes about 10 medium-sized cakes. They taste yummiest while looking out the window and watching the snowflakes come down.


4 servings (about 2 cakes each)


3 baked potatoes (small to medium size, or two large, can be any kind) (baked in foil, no butter or liquid added), having been refrigerated overnight, keep cold 8 slices Italian bread, cut into large cubes 1 small onion 1 tablespoon parsley flakes 2 teaspoon salt 1 teaspoon pepper 1 large egg approx ⅓ c milk (preferably at least 2% or whole milk) extra virgin olive oil

Nutritional information

No nutrition information available


Cut potatoes into large cubes (skin and all), and chop them in the Cusinart, until particles are the size of tiny peas.) Don't add too much potato at a time, so it will stay crumbly and not gum up or become a solid ball. Make bread crumbs from the slices of Italian bread, chop in the Cusinart until the crumbs are the size of large particles (I include the crusts). Chop the quartered onion in the Cusinart until they are small pieces. Process: In a bowl mix the crumbled potato, fresh bread crumbs, salt, pepper, parsley flakes and onion. Whisk the egg, add it to the ingredients and mix gently. Add most of the milk and stir gently until mixture start to hold together. (You may not need all of the milk, or you might need to add a little more to obtain the right consistency.) Do not add so much liquid that the mixture become mushy, it should just be sticky enough to hold a shape. Shape into cakes (I like ⅓ cup size), and let the cakes dry for a few minutes while heating up the olive oil on a fairly low heat. (The extra virgin olive oil adds a wonderful flavor here, so don't substitute canola or light olive, etc.) When the oil is just simmering, saute a few cakes at a time, uncovered, until golden, saute both sides. Keep the heat fairly low, don't rush it, so the inside of the cakes are thoroughly cooked. You can keep the cakes warm in a very low oven until they are all done. Serve with your favorite toppings, I like my homemade sauces (apple or pineapple), cream fraiche or sour cream. Sometimes just ketchup is good, too!