Potato Pancakes - Polish Style
4 cups pared, grated potatoes
1 small onion, chopped (more or less to taste)
3 eggs, slightly beaten
2 tablespoons flour
bacon grease or oil for frying
1 quart sour cream
Rinse the potatoes under running water to remove starch. Drain well. patting with a paper towel to remove excess water.
Mix potatoes, eggs, onion, flour; salt and pepper to taste. Heat cooking fat in a large non-stick fry pan. Place a heaping serving spoonful of the mixture in the skillet, flatten with back of spoon. Cook until lightly golden brown on one side, turn and cook on other side. Remove from skillet, letting the grease drain from the pancake a bit, or place on paper towels to absorb excess fat. Continue cooking potato mixture until all has been cooked. Layer potato pancakes in a 3 quart baking dish, cover potato layer with sour cream, another layer of pancakes, until all pancakes have been layered in dish. Bake at 350 degrees for 20 minutes to 1/2 hour, or until sour cream is hot.
For a German variation:
Add to the potato mixture:
5 pieces of cooked bacon, crumbled
1/8 to 1/4 teaspoon nutmeg
Omit the sour cream, and do not bake in the oven, but serve after frying.
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