Make amazing potatoes with this dish: Rainbow Potato Pancakes. With a combination of russet
and purple potatoes, you can create this savory breakfast (or snack) at home in under 20 minutes!
Ingredients
Russet Pankcakes
3 cups russet potatoes, washed, scrubbed and grated (older potatoes work best because there is less moisture)
3 tablespoons yellow onion, grated
1.5 teaspoons kosher salt
5 tablespoons potato starch
2 eggs, beaten
1/8 teaspoon white pepper
1 to 2 cups vegetable oil to fill fry pan to 1/2″ deep
Salt, as needed to taste
Purple Pancakes
4 cups purple potatoes, washed, scrubbed and grated (older potatoes work best because there is less moisture)
3 tablespoons red onion, grated
1.5 teaspoons kosher salt
5 tablespoons potato starch
2 eggs, beaten
1/8 teaspoon black pepper
1 teaspoon balsamic red wine vinegar (to preserve purple color)
1 to 2 cups vegetable oil to fill fry pan to 1/2″ deep
Salt, as needed to taste
Preparation
Prep Time: 20min | Cook Time: 20min
Russet Pancakes
Preheat vegetable oil in a skillet until it reaches 350°F.
Grate potatoes and onion, set aside.
Place measured amounts into a clean bar towel or cloth.
Squeeze out as much moisture as possible.
Whisk eggs and whisk in potato starch, kosher salt and white pepper until smooth
Quickly fold onion and potatoes into the egg mixture
Use a 1/4 measuring cup to portion out a potato pancake.
Place into hot oil and flatten with a spatula.
Fry until golden brown and flip with a slotted spatula (about 4 minutes per side).
Fry until the second side is golden brown.
Use a slotted spatula to remove the pancake to a drain pan or rack. Sprinkle with fine salt.
Repeat process for Purple Potato Pancakes.
Tip: The potatoes will continue to leak moisture. Continue to stir the mixture between forming pancakes.
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