These potato pancakes are part of the basic recipes that I make regularly but that I have never taken the time to photograph and publish here. It’s the easy-to-make evening meal, which helps out when you’re out of ideas. We always have a few potatoes to use. And since there is practically nothing more needed, it is very practical.
Just grate the potatoes, squeeze them well, and add eggs. There you go, you can cook them and enjoy them with a salad, a slice of ham, or as I really like to do, with smoked salmon.
Of course, to this basic recipe, like me, you can add onions. You can imagine many variations, with what you have in the fridge: a little heavy cream, bacon bits, garlic, herbs, cheese,… Some people add flour, but if the apples of soil are quite mealy, it is not necessary.
We know these cakes under different names depending on their region of origin. Me, I had influences from Saint-Etienne. For me, these are therefore grated. As a child, I also ate a dish which was in fact the same recipe as these pancakes, but baked au gratin. My grandmother called it a rush. I searched the internet, but I couldn’t find any similar recipes.
Potato pancakes :
800 g potatoes (mashed)
1 fresh onion
Grate the potatoes.
Squeeze them firmly between your hands to remove as much water as possible.
Add the white of the finely chopped onion and the eggs.
Season and mix well.
Heat a frying pan with a little oil.
Place a cookie cutter in the pan and pack a little preparation inside. Do the same with the rest of the preparation.
Cook over medium-low heat until bottom is golden brown. Flip the patties and cook the other side.
Eat right away, with the green of the onion, and possibly cream and salmon.
To finish: You can serve this recipe for dinner. Do not hesitate to offer these galettes for brunch.
It’s delicious with a poached egg.