Potato Pancake with Mushrooms Recipe

Ingredients:

• 1 pound potatoes, peeled and shredded
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• 1/2 cup chopped mushrooms
• 1/4 cup chopped onion
• 1 garlic clove, minced

Instructions:

1. Squeeze excess liquid from shredded potatoes and place in a bowl.
2. In a separate bowl, mix together flour, salt, and black pepper.
3. Add the flour mixture and the beaten eggs to the shredded potatoes. Mix well.
4. In a large skillet over medium-high heat, heat olive oil.
5. Scoop about 1/4 cup potato mixture onto the skillet and flatten with a spatula.
6. Cook for about 4 minutes on each side or until golden brown and crispy.
7. Once all the pancakes are cooked, set aside on a plate.
8. In the same skillet over medium-high heat, add the mushrooms, onion, and garlic. Cook for about 5 minutes or until the mushrooms are browned and the onion is translucent.
9. Serve the pancakes topped with the mushroom and onion mixture.

Verdict:

This potato pancake with mushrooms recipe is a savory delight. The crispy texture of the pancakes contrasts nicely with the sautéed mushrooms and onions. The addition of garlic gives it a touch of sharpness, rounding it out as a perfect side dish or light meal.

Serving suggestions:

These potato pancakes with mushrooms would go great alongside a nice piece of grilled chicken or steak. They make a fantastic appetizer or brunch dish when served with a dollop of sour cream or applesauce. Alternatively, you can enjoy them as a vegetarian meal on their own.