Potato Veggie Pancakes

If God had intended us to follow recipes,
He wouldn’t have given us grandmothers.
~Linda Henley

Every morning we make these pancakes, with very few exceptions, someone wants the recipe. This morning was no exception. The menu centered around a cranberry walnut french toast with a bit of a lemon glaze, and was served with the fresh peaches that are right in season now, with a side of Lancaster County baked sausage and these potato/veggie pancakes. The peaches grow on a neighboring farm as do the potatoes and all that goes in them. The mushroom capital of the US, Kennett Square, is less than an hour away so we get some pretty wonderful mushrooms as well.
This recipe is one of those that has a basic formula and can go in any direction that the produce in your fridge leads. The recipe is more of a road map allwowing you to take a variety of detours, all wonderful. Today I put in chopped spinach, onion, thinly sliced mushrooms, green peppers and a bunch of herbs. One of my favorite variations includes fresh corn sliced off the cob right into the mixture. There is no end to the veggies you can grate or chop into these.


3 cups shredded potatoes
2 Tbsp flour
2 eggs, beaten
2 Tbsp butter, melted
1/4 cup grated sharp cheddar cheese
1/4 cup diced onion
1/4 cup diced red or green peppers
any other veggies up to 1 cup may be chooped and readied
1 bunch parsley ( 1/8 cup chopped)
1/8 tsp freshly grated pepper
1/2 teaspoon salt
oil or butter for the griddle


Cook and cool potatoes.
Preheat a griddle or frying pan. Add some oil or butter or a combination of both
Peel and grate with a coarse grater
Add flour, eggs, cheese, onion, peppers, parsley, butter and seasonings
Mix in any other veggies you have chopped and ready
Mix gently with a spoon till combined
Drop onto hot griddle using a large spoon. I use a medium ice cream scoop that hold about 1/4 cup. Do not pack or form as these are better if they are somewhat loosely connected. Press only enough to shape and hold together.
Fry till golden brown flipping once
Serve hot
note: These hold beautifully in a 250F oven till serving time.

Swiss Woods
Debbie Mosimann
Bed and Breakfast Foodie

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