Paprika Potato Pancakes
This paprika and potato pancake recipe is pretty simple and crazy tasty… I mean who doesn’t love crispy potatoes !?
I served this with a side of avocado, red onion and a fried egg and it was kinda perfect.
The trick to crispy potatoes is too squeeze the water out.
Once the potatoes are grated wrap them in a clean tea towel and squeeze squeeze squeeze ! You will be amazed at how much water actually comes out.
You can also make these as little pancakes and serve them with dip for an easy afternoon snack, way easier to flip also .
This is a really basic recipe, so totally add ingredients like onions, chillies, grated zucchini (squeeze water out) and play around. These paprika potato pancakes are fabulous and are always ready for new ingredients !
When flipping pancake try placing an oven proof dish or cookie sheet over the top of skillet and flip the pancake out onto it and slide it back in uncooked side down.
5 medium potatoes grated and moister squeezed out of them
2 tbs flour
2 tbs olive oil
2 tbs butter
1/2 tsp salt
2 tsp paprika
Place the drained potatoes in a large bowl.
Whisk together eggs, flour, salt and paprika.
Add egg mixture to potatoes and mix together well (I use my hands)
Add some butter and olive oil to a pre heated 10″ non stick skillet and let it melt.
Add half of the potato mixture and press the potatoes firmly down.
Cook until golden brown on the bottom about 3-5 min
Add some more butter and oil into pan and flip the pancake.
Press the pancake into shape if it has fallen apart and cook until golden brown.
Repeat with the rest of mixture.
Serve with a side of diced avocado red onion and lemon juice .
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