Parisian Café Potato Pancakes
We’ve made several versions of Potato Pancakes over the years. Some are more like hash brown patties, and others are thin like latkes. All are delicious. Our Parisian Café Potato Pancakes are a lower fat version, like a similar to both, since they are baked, not fried. Our Parisian Café Seasoning gives them a savory, shallot & chive flavor you won’t forget. As a potato dish, they are wonderful on the side of many entrees. We make them to go with our steaks, chops, or even burgers when we want something other than a baked potato or fries. By removing the excess water before making in patties, they are crispy on the outside. Try them with your breakfast eggs as well. Enjoy!
Makes About 12-16
Ingredients:
Nonstick cooking spray
1½ Pounds Potatoes, Peeled, Grated, and well-drained. Keep in a bowl of cold water until needed to keep from turning brown.
1 Small Onion, Grated (Or half of a medium)
2 Tablespoons Sheffield’s Parisian Café Seasoning
6 Tablespoon All-purpose Flour
1 Large Egg, Beaten
Kosher Flake Salt, for finishing
Freshly Ground Black Pepper, for finishing
Directions:
Preheat oven to 400°F. You might need 2 racks set at the two most middle settings. Line 2 low-rimmed baking pans with parchment paper.
Transfer the grated potatoes into a paper towel lined strainer. Press the potatoes to squeeze out any excess liquid. Removing the moisture lets the patties crisp up when cooked.
Transfer the potatoes to a large mixing bowl. Add the onions, Parisian Café, flour and eggs. Toss gently to combine the ingredients. Taking about ¼ cup of the mixture, press into a pancake about ¼” thick and 3′ to 4″ diameter. Place each patty on the lined baking sheet. Depending on their size, put 6 to 8 on each baking pan. When you have them on the sheets, give them a light spray of the non-stick cooking spray.
Bake for 10 minutes and remove the pans from the oven. Turn the pancakes over and give them another light spray of the cooking spray. Bake another 10 minutes. Swap the pans between the racks and bake another 10 minutes until golden brown, for a total of 30 minutes. Remove from the oven. Give each pancake a light sprinkle of the salt and pepper to taste. Enjoy!