Hi, my name is Raymond Steiger and we are going to show you how to make potato pancakes today. First we take a medium potato, its peeled already and we are just going to shred it like usually, you shred cheese at home. So, and this one you can make already a little bit before, you can cook it and just put it on the side, and in case if you have dinner or invite the people over, then you can reheat it in the oven a little bit. So, it's easy to prepare. Usually for the potato pancake, take ideal baked potato, because they are nice and starchy, so they dont become soggy, after you cook, they stay nice and crispy.
So, then just take the shredded potato, add a little bit of salt, a good pinch of salt, a little bit of black pepper, a little bit of chopped parsley, and maybe for one potato take maybe, half tablespoon of cornstarch and one egg yolk, and you just mix it all together, so it becomes nice, all ingredients nicely mixed, it cooks nice and even, just the egg and the cornstarch. The cornstarch makes it nice and crispy on the outside after you saut it off. It sets away, it should be when it's all done, and if you want you can add a little bit chopped onion in there or chopped bacon if you want to flavor it up a little bit. If you dont want, you can serve it by itself, with sour cream and apple sauce or you can serve with any sea food dish or meat dishes at home. Now, we are going to put it in a pan, and saut it off, either in vegetable oil or olive oil. We just make small patties and saut them on each side nice and golden brown. So, what we do is, we just make, maybe take three tablespoons of the mixture and pat it down a little bit, so make it nice and flat, so it cooks nicely even too and it's nicely done in the center and the outside stays nice and crispy.
So, then just cook it on each side a little bit, and usually take like a skillet either one a non stick or just be sure it's hard enough so that potato doesn't stick to the bottom, and it doesn't take long just a couple of minutes on each side. Then just turn it over nice and golden brown and just push it down a little bit so it's nice and even, yeah. Cook it a little bit more, little bit more oil, and it's almost ready to be served. Just be sure its nice and golden brown and crispy on the outside that makes it taste better, yeah. That's all done that's ready to be served; its already cooked, yeah. Thats it, yeah.