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This is the first dish that we ate when we learned about our allergies. I didn’t make notes as to what I did or how it cooked up so I am assuming that it was simple enough – so you may have to make some adjustments. Anyhow, everyone liked them. They remind me of the hashbrowns at McDonalds.

Cold water
4 large potatoes (3 pounds), peeled and rinsed
1 small onion, peeled
2 eggs
1/3 C Alll Purpose Flour (Wheat Free All Purpose Flour)
3/4 t Salt
1/8 t pepper
1/3 C Salad Oil
Parsley sprigs for garnish

1. Into large bowl half filled with cold water, coarsely shred potatoes and small onion.
2. In colander lined with clean towel or cheesecloth, drain shredded potatoes and onion.
3. Wrap potatoes and onion in towel, squeeze towel to remove as much water as possible.
4. In same large bowl, beat eggs, add the shredded potatoes and onion, flour, salt and pepper and toss together until well mixed.
5. In 12-inch skillet over medium heat, in hot salad oil, drop mixture by scant ΒΌ cupfuls into 4 mounds.
6. With pancake turner, flatten each mound to make a 4-inch pancake. Cook until golden brown on one side, about 4 minutes; turn pancake and brown other side.
7. Remove to paper-towel-lined cookie sheet to drain; keep warm. Repeat to make about 12 more pancakes, stirring mixture occasionally; garnish with parsley sprigs.

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