Skillet Potato and Cabbage Pancakes

Farmer John’s Cookbook, Peterson

 

1 c. shredded cabbage

¼ c. butter

2 ½ c. grated potatoes, any kind

2 T. oil

¼ c. sliced scallions

Sour cream or applesauce (optional)

1 clove garlic, minced

 

1 egg, beaten

 

1 ½ tsp. salt

 

½ tsp. freshly ground black pepper

 

 

Place the cabbage in a steamer basket set over 1 ½ inches boiling water.  Cover; steam until tender 15-20 minutes.  Place the grated potatoes in a clean dish towel.  Gather up the edges, twist the towel tight, and hold the bundle over the sink.  Squeeze out as much moisture as you can.  Combine the potatoes, cabbage, scallions, garlic, egg, salt, and pepper in a bowl.  Mix well and then use your hands to form thin, loose patties of the size you prefer.

 

Combine the butter and oil in a large skillet over medium-high heat; heat until butter melts.  Add as many patties as will fit in your skillet without overcrowding; press down on them firmly with the back of a spatula.  Cook until the pancakes are brown to your liking, 7-10 minutes.  Flip the pancakes, press down firmly, and cook until bottoms are brown, 7-10 minutes.  Top with sour cream or applesauce if desired.  Serve hot.