Ina Garten's Perfect Potato Pancakes

• Produce

  • 3 tbsp Chives, Fresh
  • 2 lbs Idaho baking potatoes
  • 1 Yellow onion, large

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 Olive oil, good

• Bread & Baked Goods

  • 1/2 cup Panko

• Dairy

  • 1 Butter, unsalted
  • 1 Sour cream

• Other

  • 1 pound Yukon Gold potatoes, unpeeled and 1-inch-diced

Found on today.com

Description

Directions

• Preparation Place the Yukon Gold potatoes in a large pot of boiling salted water and simmer for 15 to 20 minutes, until very tender when tested with a knife. Drain and pass through a ricer or the coarsest blade of a food mill into a large bowl and set aside. Grate the Idaho potatoes lengthwise in long shreds, either by hand or in a food processor fitted with the coarsest grating disk. Place the potatoes on a kitchen towel, squeeze out most of the liquid, and transfer to the bowl with the cooked potatoes. (Dont worry — theyll turn pink.) Grate the onion either by hand or in the food processor and stir into the potatoes along with the eggs, panko, chives, 2 teaspoons salt, and 1 teaspoon pepper. Heat 2 tablespoons of butter with 1 tablespoon of olive oil in a large (12-inch) sauté pan over medium-high heat, until sizzling. Drop heaping tablespoons of the potato mixture into the skillet (you want them to be messy). Flatten the pancakes lightly with a metal spatula and cook for 2 to 3 minutes on each side, until browned. Continue adding butter and oil, as needed, to fry the remaining batter. Serve hot with sour cream and chives. Related video Closed Captioning ON OFF apply | reset x Text Display Background Enhancements font Times New Roman Arial Comic Sans size T T T T color Make potato pancakes, fig and goat cheese bruschettas: Ina Garten shows how Play Video - 3:55 (currentTime)) { % Your video begins in   function printNewWindow(contentWrapper, title, newWindow) { var ua = navigator.userAgent.toLowerCase(); var isAndroid = ua.indexOf(android) -1; //&& ua.indexOf(mobile); if (isAndroid) { var gadget = new cloudprint.Gadget(); gadget.setPrintDocument(url, title, contentWrapper); gadget.openPrintDialog(); } else { newWindow.print(); } return false; } function printRecipe(contentWrapper, title){ var newWindow = window.open(, Printrecipe, top=200,left=200,height=400,width=600); newWindow.document.write(+ title + + + + ); var recipe = Today.com + contentWrapper.innerHTML; setTimeout(function() { newWindow.document.body.innerHTML = recipe; newWindow.document.close(); newWindow.focus(); printNewWindow(contentWrapper, title, newWindow); newWindow.close(); }, 500); } Recipe tags Appetizer Hors d'Oeuvres Side dish Christmas Hanukkah New Year's Party Vegetarian Entertaining Food KLGandHoda On the show More Appetizer recipes Caprese Skewers Recipe Prosciutto, Green Olive and Melon Skewers Recipe Baked Chicken Wings with Cilantro Lime Yogurt Dipping Sauce Lobster Rangoon Wontons Recipe Pimento Cheese Stuffed Deviled Eggs recipe Turkey Sausage Rolls with Whole Grain Mustard Aioli recipe See more Appetizer TODAY Food Club A place where anyone can submit recipes, ask questions and share advice. Join the conversation! TODAY Food Video Red velvet and Mississippi mud brownies: Make them without a mix! Spaghetti, tiramisu: The Alberti brothers’ Valentine’s Day dinner New York strip steak for Valentine’s Day: Carson and Siri Daly show how Bacon roses are the Valentine's Day treat you need to try Popular in Food Lucky Charms and Cinnamon Toast Crunch oatmeal? Count us in! McDonald's has new chocolate Shamrock Shakes & we tried them How to stay sane while shopping at Costco with kids That liquid on the top of your yogurt, explained About TODAY Visit TODAY TODAY store TODAY apps Contact us Sitemap Jobs Terms & Conditions Privacy policy Closed captioning Advertise  AdChoices