Today’s recipe feature is Potato Pancakes with Nutmeg. This dish is delicious to serve with breakfast and it’s also a wonderful holiday appetizer. This simple recipe is highlighted nicely with a bit of freshly grated nutmeg. The end result is a fantastic crispy-on-the-outside and tender-on-the-inside pancake with just the right amount of seasoning. Serve this tasty appetizer with apple sauce. Healthy and joyous eating!
Potato Pancakes with Nutmeg (Recipe courtesy Country Living.com)
- 1 pound russet potatoes, peeled and grated
- 1 medium yellow onion, peeled and grated
- 1 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 ½ teaspoons freshly grated nutmeg
- 2 tablespoons all-purpose Flour
- 1 egg, lightly beaten
- 1½ tablespoons canola oil
Toss the potatoes, onions, salt, pepper, nutmeg, flour, and egg together in a large bowl. Heat ¾ tablespoon canola oil in a large nonstick skillet over medium-high heat. Drop 3 tablespoons of the potato mixture (1 per pancake) into the pan. Flatten each pancake with a nonstick spatula. Reduce the heat to medium-low, and cook until pancakes are golden brown -- about 5 minutes each side. Transfer to a paper towel-lined plate. Repeat, using all the batter and adding additional oil as needed. Serve warm. Serving yield = four servings.