Potato pancakes are very good with smoked salmon and scrambled eggs, or with bacon and a fried egg. There are lots of different ways of making them, with richer versions containing cream as well as eggs. The amount of eggs varies too.
The best thing to cook them in is a blini pan, because this will give you a perfect round thick cake, but you can get excellent results with an omelette or crêpe pan, particularly if you use plenty of egg whites in the mix as these will cause the pancakes to rise well.
If you have leftover mashed potatoes then they will form the basis of perfectly good parmentier batter.
In a bowl, whisk the milk with the eggs and extra whites. Beat this into the potato to form a thick smooth batter. Season with salt, pepper and nutmeg, then leave the batter to stand for about 10 minutes.
Heat your pan to smoking-hot, then film the base with sunflower oil, wiping out any excess with a paper towel. Pour in one-quarter of the batter and turn down the heat slightly.
Transfer them to to a warmed plate in the low oven while you cook the rest of the pancakes, wiping the pan with oiled paper for each.
© 1998 Alastair Little. All rights reserved.