Potato Pancake with mushroom sauce

These potato pancakes are wonderful with a fried egg, apple butter, sour cream or a jelly topping for breakfast. But I like them as a dinner side with the savory mushroom sauce I have listed after the pancake recipe. Try different toppings and you’ll find your favorite.

  • 1 1/2 pound Potatoes, peeled and grated
  • 1 medium Onion, peeled and grated
  • 3 tablespoons Corn Starch
  • 1 tablespoon fresh Parsley, chopped fine
  • 2 tablespoons Tamari or low sodium Soy Sauce
  • Sea Salt and Pepper to taste

Mix all ingredients together in a large bowl. Form into 3 inch diameter pancakes and fry in a lightly oiled non-stick pan over medium heat for 10 minutes. Flip the pancakes and fry an additional 10 minutes until crisp. Serve with your choice of toppings.

Portobella Mushroom Sauce:

  • 2 tablespoons Butter
  • 4 ozs Baby Portobella Mushrooms, chopped
  • 1 clove Garlic, peeled and pressed
  • 1 tablespoon All Purpose Flour or Wondra
  • 1 cup low sodium Chicken Broth or Home made
  • 1/2 cup Light Cream or Half & Half
  • Sea Salt and Pepper to taste
  • Chopped fresh Parsley for garnish

Melt the butter in a large skillet over medium heat. Add mushrooms and garlic and saute until golden brown. Stir in flour. Gradually add the broth, stirring constantly. Stir in parsley. Serve over potato pancakes.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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