Pierre franey's potato pancakes Recipe

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Pierre franey's potato pancakes

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Categories:	Breakfast, Desserts, Pancakes & Waffles, Pastry, Tarts & Pies, Vegetables	Rating:	0
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Ingredients:

3		Potatoes (about 1.25 lbs)
		Salt to taste
1	tbsp	Butter
1/3	cup	Half-and-half
2		Eggs, lightly beaten
1/3	cup	Flour
1/4	cup	Finely chopped onion
1/2	tsp	Minced garlic
2	tbsp	Finely chopped parsley
		Freshly ground pepper to
		Taste
2	tbsp	Vegetable oil

Procedures:

1	Put the potatoes in a saucepan and add cold water to cover and salt.
2	Bring to the boil and cook until tender, 20 to 30 minutes.
3	Drain and peel the potatoes and put them through a food mill or potato ricer.
4	In a mixing bowl, combine the mashed potatoes, butter, half-and-half, eggs, flour, onion, garlic, parsley, salt and pepper.
5	Blend well.
6	Heat the oil in a skillet, preferably nonstick.
7	Spoon potato mixture into mounds and flatten to make patty shape.
8	Cook 3 to 4 minutes, or until golden brown on one side.
9	Turn and cook 3-4 minutes on the second side, or until golden brown.
10	Do not overcook or pancakes will be dry to the taste.
11	Serve hot.