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Potato Pancake

Updated: Friday, February 7 2014, 11:36 AM EST
Servings: 6

4 Large Potatoes
1 Large Yellow Onion
1 Large Egg
1 tsp Salt
2 TBS A.P. Flour
Black Pepper to Taste
2 cups of Preferred Oil

Finely grate the onion and potatoes into a large bowl. Drain off any excess liquid, even giving it a gentle squeeze. Mix into the potato and onion the egg, salt and pepper. Add in enough flour to make the mixture thick and somewhat sticky, about 2-4 TBS. Pre-heat the oven to a low temp of about 200 degrees. In a heavy skillet heat the oil. Drop about 3 ¼ cup mounds of the potato mixture into the hot oil, being careful to avoid a back splash of the hot oil. Flatten these mounds of potatoes to make a ½ inch thick roughly round cake. Fry these turning only once until a golden brown. Transfer these (once browned) to a paper towel to remove excess oil, and keep warm in the low temp oven until the rest are cooked and are ready for service.
Potato Pancake

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LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Sean Schmidt Chef Sean Schmidt
Chef Sean Schmidt was born in Chicago, IL and grew up there until his family relocated to Oldbridge, New Jersey. After 6 years, Sean returned to the Chicago area and attended Plainfield High School. He was then accepted to and graduated from Johnson & Wales University with a Bachelor’s Degree in Culinary Arts.

Sean joined Kroger in 2000 and has served in many capacities in various locations including Chef’s Choice Catering, Anderson Towne Center Kroger Store, and the Lebanon and Middletown Marketplace Stores. Sean’s favorite dishes to prepare are grilled items - meats, vegetables and even desserts. Sean is an Executive Chef at the Centerville Marketplace Store.

Sean likes to garden and spend time with his wife and kids.
LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Christopher Alexander Chef Christopher J. Alexander
Chef Christopher J. Alexander was born in Lubbock, Texas but raised in Xenia, Ohio. He graduated from Xenia High School then attended Sinclair Community College and the New England Culinary Institute.

After working in various 4 star restaurants in locations including New Orleans, Vermont, and The British Virgin Islands, Christopher joined Kroger in 2009 and has served at both the Stroop Road Fresh Fare and Englewood Marketplace. Christopher has been a fan of the culinary arts since elementary school when he would spend time cooking with his grandfather. He loves to cook all foods, Asian, Latina American, Southern and Southwestern American. Christopher says “I am a well versed rounds chef. I can do tradition Bakery baking as well as High end Pastries. I really enjoy butchery and meat fabrication ( primals to sausage). But really find myself at home in an eclectic Euro/American line.”
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