Go Back Email Link
Print

Potato Pancake

Course Appetizer
Prep Time 10 minutes
Cook Time 15 minutes
Servings 8

Equipment

  • 1 Potato peeler
  • 1 Pot
  • 1 knife/cutting board
  • 1 Masher
  • 1 Hot Plate
  • 1 Bowl

Ingredients

  • 5 Potatoes
  • 8 tbsp Cornstarch
  • 2 Eggs
  • 1/2 tsp Garlic Salt
  • 1 tbsp Olive Oil
  • 1 Spatula
  • 1 Cup 2% milk
  • 2 tbsp Butter

Instructions

Mashed Potatoes

  • Wash your potatoes
  • Peel the potatoes using a potato peeler
  • Cut the potatoes into cubes
  • Fill a pot full of water
  • Fill the pot with water halfway
  • Place the pot on the hotplate & turn on high heat
  • Once the water is boiling add the potatoes to the pot
  • Cook for 15 minutes or until potatoes are soft
  • Pour the potatoes into a strainer
  • Pour the potatoes in a large bowl
  • Taking a potato masher mash the potatoes
  • Add 1 cup of milk to bowl
  • Add 2 tbsp butter to bowl
  • Season with salt and pepper
  • Place the mashed potatoes in Tupperware and place in fridge

Potato Pancake

  • Grab a large bowl
  • Add mashed potatoes to bowl
  • Add 8 tbsp cornstarch to bowl
  • Add 2 eggs to bowl
  • Add salt & pepper to bowl
  • Add 1/2 tsp garlic salt to bowl
  • Mix together
  • Grab a handful of the potato mixture
  • Slowly flatten the mixture into a flat pancake
  • Continue this step until all mixture is gone
  • Grab a pan
  • Add 1 tbsp of oil to pan
  • Turn hotplate on high heat
  • Once pan is hot place 1 potato pancake on pan
  • Cook for 5 minutes
  • Flip to the other side and cook for 5 minutes
  • Continue this step until all pancakes are made