Potato Pancakes (Polish Hash Browns)
Super traditional and easy recipe for the best potato pancakes. Crispy edges, soft in the middle that just sounds already perfect but add to the mix the smell of warm garlic and dollop of sour cream. Now that’s perfection!
One of my favourite cheap eats from home. The stack of those will quickly disappear in my presence. This recipe is really easy to make, with just a few really simple ingredients that you already probably have at home – potatoes, onion, garlic and flour. Yep, that’s it!
If you never had those before I would describe it as flat hash brown but much crispier.
Potato Pancakes (Polish Hash Browns)
Ingredients
- 1 kg Potatoes
- 1 Egg
- 3-4 tbsp Plain Flour
- 2 Garlic Cloves
- 1 White Onion
- Salt & Pepper
- Oil for frying
- Sour Cream
Instructions
- Grate peeled potatoes on the medium size hols of the vegetable grater. Place in a large strainer and let it soak off, pressing the potatoes down to remove as much water as possible. You can also use cheesecloth for that.
- Use the same side of the grater for the onion. Drain most of the liquid as well. Transfer to a large bowl, add potatoes, crushed garlic cloves and egg. Mix and soak off any extra water.
- Add flour and season generously with salt and pepper. Mix and add more flour if you feel like the mixture is too moist.
- Heat up 5 tbsp of oil in a frying pan over medium heat. Place medium size flat circles on to the oil (you can use a spoon for that) and fry until golden brown on both sides. Once cooked place on a plate laid out with kitchen roll for any excess oil to soak off.
- Serve and enjoy while hot with a big spoon of sour cream on top.