Potato Pancakes with Thyme
Potato Pancakes with Thyme are an updated version of an old favorite. These delicious crispy pancakes are perfect served with applesauce
Servings: 2 people
- 2 Medium Potatoes Yukon Gold preferred
- 2 Tbsp Flour Wondra preferred
- 1 Large Egg
- 1 Scallion Green end, sliced
- 1/2 Tsp Garlic Salt
- 1/4 Tsp Pepper
- 1/2 Tsp Thyme
- 1 Tbsp Olive oil
- 1 Tbsp Ghee
Grate potato over a medium sized mixing bowl filled with cold water. Allow potatoes to stay in water about 15 minutes. Then thoroughly rinse potatoes in colander. Press down to drain as much water as possible.
Place potatoes on clean towel and pat potatoes as dry as possible. Then place in mixing bowl and add in flour and mix.
In a small mixing bowl add egg and whisk. Then add garlic salt, pepper and thyme and whisk until combined. Pour egg mixture over potatoes and mix to combine.
Over medium heat add olive oil and ghee (clarified butter). When pan is hot, drop large spoonfuls in the potato mixture into the pan. Cook until browned about 3-4 minutes. Turn over and cook an additional 3-4 minutes.
Calories: 193kcal | Carbohydrates: 6g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 112mg | Sodium: 618mg | Potassium: 34mg | Vitamin A: 195IU | Vitamin C: 1.2mg | Calcium: 14mg | Iron: 0.8mg