Recipes

Ingredients:

• Potatoes, washed well
• Vegetable oil for frying
• 1 egg, beaten
• 2 tbs flour
• Salt/Pepper
• Dill
• Chives
• Shredded cheese (I used Daiya Vegan Mozzarella)
• Frying pan
• Baking sheet
• Dipping sauce of choice (ranch, sour cream, ketchup, aioli, etc.)

Directions:

1. Preheat oven to 275 degrees.
2. Place baking pan in oven. You will be using the oven to keep pancakes warm.
3. Peel and grate potatoes. Place grated potatoes into a strainer and squeeze all the water out. Toss potato water.
4. Place the mostly dry potatoes into a large bowl and add beaten egg, flour, salt, pepper, dill, chives, and shredded cheese. Mix until thick. Add more flour if needed to make mixture thicker.
5. Heat oil in a frying pan on medium-high heat.
6. Make a ball of the potato mixture and flatten in your hands (shape into a pancake shape before placing it in the pan).
7. *Be careful of hot oil.* Place the potato mixture into the hot oil and press down using a spatula. Depending on how thick your mixture is, it may fall apart. Use the spatula to press the potato mixture together. Once the pancake starts to fry, it will hold it's shape.
8. Cook on one side until edges start to brown. Flip and cook on the other side.
9. Once golden on both sides, place the cooked pancake onto the baking sheet in the oven to keep warm while you fry the remaining potato pancakes.
10. Serve hot with dipping sauces. Two medium-sized potatoes makes about 10 small pancakes. Enjoy!