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42 COMMENTS

  1. I was searching for inspiration for christmas eve dinner's sides, so I tried this, just a bit bigger (not thicker) topped with a medium layer of raw foie gras, and it turned out awesome. 👍🏻

  2. I use a very similar method except also using tsp or a bit more baking powder (not soda) tends to give the best results for me.

  3. I've been making these since I was a kid, and I've never once squeezed the water out. Never once had a problem either. Also, it's my favorite comfort food of all time 🎊

  4. Chef John, I made this recipe tonight and both my daughter and I loved it. I have enjoyed each of the recipes that I have stolen from you. I don't like onions so I substitute onion powder in a lot of them. Your videos are also a pleasure to watch, I enjoy your banter and voice. Thanks.

  5. If I don't have a grater or blender, can I boil the potatoes and when they are cold, just mashe them together?
    Awesome video. Thanks so much.

  6. Gonna have to agree to disagree on this one Chef, LOL. Shredded taters are for hash browns. Mashed potatoes for potato pancakes.

  7. I just watched another vid whereby the potatoes and onion were put into a food processor and then strained, separating the resultant liquid from the white potato starch which was then added to the mix with just a spoonful of flour and just one egg, then the cakes fried in just a teaspoon of oil. Sounds a lot healthier to me, plus you won't chance biting into raw potato, which I've done when I've been served them your way. Jus' sayin'.

  8. I've had both ways hash browns don't have eggs and flour not where I come from I've had potatoecakes grated and shredded both so good. With sour cream and applesauce or stewed apples

  9. these are what I refer to as hash browns. I use an old fashion hand crank meat grinder for my potato pancakes and the difference in texture can not be overstated.

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