Potato Pancakes

It’s potato pancake week and you don’t have to be Jewish to give this lazy man’s version a try, no peeling or tearing, just lots of crispy potato goodness.

Wash and dry three baking potatoes then grate into a large bowl using the coarse side of a box grater. Combine thoroughly with half a bunch of chopped scallions, a teaspoon of kosher salt, a quarter cup of flour, a lightly beaten egg and pepper to taste. Heat your heaviest frying pan over a medium flame and pour in just enough vegetable oil to coat the bottom. (And no worries if your potatoes start to brown, it won’t affect the outcome).

When your oil is hot fill a large slotted spoon with the potato mixture and push out as much liquid as possible against the spoon with the palm of your hand. Flip the pancake into the pan, flatten with the spoon, and repeat adding more oil if necessary. It’s best not to crowd the pan so only cook four or five at a time until brown and very crispy, about five minutes on each side. Drain for a minute on a brown paper bag and place on a dish in a 250 oven if you’re not serving right away. Three potatoes makes about eight pancakes, the perfect side dish to a steak, roast chicken, or topped with a couple of fried eggs.