Inspired by Diners, Drive-ins and Dives, episode aired February 24, 2014, between 11-12PM EDT.

I have made pancakes with potatoes and onions before but, watching this episode made me experiment with paprika, garlic, old bay. Plus I generally like to put a little bit of curry and or turmeric in too, it helps stabilize the potatoes as they tend to oxidize quickly once chopped. I have noticed red potatoes are better in this regard; they take a long time to discolor.

4 medium size potatoes
1 small onion
2 clove garlic
2 heaping tbsp white flour
1 egg, I used a large one
1 tsp turmeric or curry, more if you like
1 tsp baking powder
Oil or fat for the fan frying. I used coconut oil and bacon fat.

The following to taste
Salt
Paprika
Old Bay

1. Cut up the potatoes and onions, add in garlic cloves and run through a food processor on chop mode.
2. Dump into a bowl and add salt, mix.
3. In a second bowl add flour and other dry ingredients, mix thoroughly.
4. Start preheating pan, put the oil and fat in it. This is not deep frying, so coat the pan but coat generously.
5. Add egg to potato, onion and garlic bowl and mix thoroughly.
6. Add the premixed dry ingredients in slowly while mixing in. Slowly prevents lumps of flour from forming.
7. When the pan is hot enough, like when a drop of water will sizzle in it; drop in a serving spoon sized amount of the mixture and flatten it out a bit with a spatula.
8. After a few seconds, when it has set, shimmy the pan around so the oil can get under it and all around the edges.
9. When it is golden brown on the bottom flip it over and get the other side golden brown. This requires a guess, based on size the time may vary. The first few might get flipped over a few times until you get the timing down.
10. When done, place on a plate with paper towels to absorb excess oil. I like to keep them in the over on warm until I am done with the whole batch.

These pancakes are good as a side to many dishes and are a different way to use potatoes. The DDD episode shows them topped with goulash which looked great. The first time I made them I used them as “buns” for a nice grass-fed beef hamburger (Wegmans has great grass-fed beef). It was a great tasting and filling too.