I've had three potato pancakes in my life that have left an impression on me. The first being the potato pancakes at Barney Greengrass Restaurant on the Upper West Side in New York City. I love the combination of them adding a dollop of sour cream along with a dollop of applesauce and finishing it off with a sprinkle of chopped scallion.
The second most delicious potato pancake I've had was from a Jewish neighbor of mine, Barbara Katz, who surprised me at my front door one day with a warm plate of her delicious pancakes.
After meeting my now virtual assistant, Galina, who lives in LA, she was kind enough to share with me/us her mother's recipe for 'filled' potato pancakes. So simple and delicious. I hope you'll give them a try. This recipe can be found on page 20 of my book, Homes That Cook. Enjoy!
(Filled Potato Pancakes)
This recipe is from one of my team members who was born and raised in Russia. She tells us that Belarus is known for potatoes and therefore they used potatoes in almost everything. This potato dish is one of her favorites as it brings back so many wonderful childhood memories of cold snowy winters with her mom standing by the stove preparing this delicious dish.
5-6 medium potatoes
salt to taste
2 tbsp flour
½ lb. ground turkey, chicken, beef OR pork
½ of a medium onion, minced.
1-2 garlic cloves, minced
salt & black pepper to taste
chopped parsley to taste
**Galina’s mom did not cook the meat filling in advance, however, you may, if you’d like. Grate potatoes on the finest grater, stir in salt and flour. Brown the meat in a skillet along with salt/pepper, onion and garlic.
Add oil to a separate skillet. Once the pan is hot, spoon one or two tablespoons of the potato mixture into the heated skillet and add alittle bit (1/4 -1/2 tsp) of the meat filling, over the potato mixture then spoon a tablespoon or two of the potato mixture on top. Cook for a few minutes then flip it and cook it on the other side for a few minutes.
Serve it with sour cream and chopped scallions (optional).