There are lots of names for these…. (mini) Rösti, Kartoffelpuffer, Reiberdatschi, Latkes, Placki, Potato Pancakes, Hashbrown patties. These are so many many variations and personalizations. While many of them have onions, I use finely sliced red onions (just a little) and I use a very uncommon ingredient: carrots. I like the color and a little bit of sweetness and because they have similar characteristics when it comes to cooking, it works well for me. If you don’t like the carrot idea, leave them out but add 2 more potatoes.
I haven’t done this in a while, but back in the day, Ben and I would use these rösti as the base for Smoked Salmon Eggs Benedict, so today I made both smoked salmon and avocado eggs benny with mini-rösti patties. Delicious.
Ingredients
6 large yukon gold potatoes, shredded
4 average-sized carrots, shredded
1 red onion, thinly sliced
2 teaspoons salt
2 eggs
1/4 cup flour
2 tablespoons corn starch
salt and pepper to taste
Canola oil
This makes a lot of Potato Pancakes — at least 12-14 — but they freeze well and as they are time consuming, I’d rather make a lot and freeze them, than make just a few. You can halve the recipe.
Directions
In a large bowl, combine shredded potatoes, shredded carrots and red onion slices. Salt and let sit for 10 minutes. This will draw out some of the water from the vegetables.
Squeeze (either with your hands, with a clean dish towel or through a sieve) as much water from the veggie mix. Add egg and flour. Heat a medium non-stick skillet with a few tablespoons canola oil until a light shimmer starts. Using your hands, make flat patties approximately 3 inches in diameter. Sprinkle with just a bit of salt and pepper.
Note: I portion all the potatoes out before I start frying, and lay them on a cutting board. This way I can move extra dishes out of the way and wash my hands of the potato-starch-egg mixture.
Place potato patties in the pan, three or four at a time, and cook on medium heat, being careful not to move them too much (they are very fragile), flipping as needed to get both sides an even golden brown. Remove to a paper-towel-lined plate, in case there is extra oil. If using right away, keep warm in a low oven.
Repeat until you have fried all the potato pancakes. For freezing, let cool to room temp before moving to freezer bags and freezing.
