In The Kitchen
Rainbow Potato Pancakes with Harissa and Eggs
Description :
Make amazing potatoes with this healthy dish: Rainbow Potato Pancakes. With a combination of russet and purple potatoes, you can create this savory treat at home in under 20 minutes!
Ingredient :
Russet Pancakes:
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3 cups grated russet potatoes
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3 tablespoons grated yellow onion
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1 ½ teaspoons kosher salt
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5 tablespoons potato starch
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2 eggs, beaten
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⅛ teaspoon ground white pepper
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1 cup vegetable oil for frying, or more as needed
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Fine salt, to taste
Purple Pancakes:
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4 cups grated purple potatoes
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3 tablespoons grated red onion
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1 ½ teaspoons kosher salt
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5 tablespoons potato starch
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2 eggs, beaten
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⅛ teaspoon ground black pepper
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1 teaspoon balsamic vinegar
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1 cup vegetable oil for frying, or more as needed
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Fine salt, to taste
Direction :
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For the russet pancakes, preheat vegetable oil in a skillet until it reaches 350 degrees F.
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Grate potatoes and onion, set aside. Place measured amounts into a clean bar towel or cloth. Squeeze out as much moisture as possible.
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Whisk eggs and whisk in potato starch, salt, and white pepper until smooth. Quickly fold onion and potatoes into the egg mixture.
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Use a 1/4 cup measuring cup to portion out a potato pancake. Place into hot oil and flatten with a spatula.
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Fry until golden brown and flip with a slotted spatula (about 4 minutes per side). Fry for an additional time until the second side is golden brown.
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Use a slotted spatula to remove the pancake to a drain pan or rack. Sprinkle with fine salt.
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Use the same directions to make the purple potato pancakes using the ingredients listed above.
