Basin Gold Potato Pancakes Recipe
Ingredients
| 2 pounds Basin Gold russet potatoes, peeled and boiled | ||
| Lemon juice | 1 | |
| Olive oil | 1 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| Eggs | 4 standard | |
| Biscuit mix | 1/2 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Onion | 1 Medium, chopped | |
Directions
1. Grate potatoes into a bowl. Stir in lemon juice, olive oil and garlic.
2. Beat eggs in a large bowl; stir in biscuit mix, salt and pepper. Add onions and the potatoes. Puree in a food processor.
3. Heat a nonstick frying pan on medium-high. Spoon pancake mixture into the hot skillet in 2-inch rounds. Cook until golden brown; turn pancakes, press with the spatula, and cook until golden brown.
2. Beat eggs in a large bowl; stir in biscuit mix, salt and pepper. Add onions and the potatoes. Puree in a food processor.
3. Heat a nonstick frying pan on medium-high. Spoon pancake mixture into the hot skillet in 2-inch rounds. Cook until golden brown; turn pancakes, press with the spatula, and cook until golden brown.
Chef
