Kretschmer's potato pancakes aren’t just for special occasions. Make them as a side dish at dinner or for brunch on the weekend. Try serving them with smoked salmon and Greek yogurt for a savory dish, or go more traditional, pairing them with yogurt, apple sauce, or even some maple syrup.
- ¼ Cup olive oil
- 1 Pound baking potatoes, such as Idaho, peeled and shredded with a box grater or food processor (about 3 small)
- 4 Tablespoons wheat germ, such as Kretschmer Original Toasted Wheat Germ
- ½ small onion, peeled and finely shredded
- ½ Teaspoon salt
- ¼ Teaspoon pepper
- 1 egg, lightly beaten
Preheat the oven to 450 degrees F. Brush 2 tablespoons olive oil on each of two rimmed nonstick baking sheets, to evenly coat.
In a large bowl, mix together the shredded potatoes, wheat germ, onions, salt, and pepper. Add the egg and stir until well combined. Scoop a generous tablespoon of pancake mixture and place on a cookie sheet. Gently flatten pancakes with the palm of your hand. Repeat for the remaining potato mixture.
Bake for 18 to 20 minutes, rotating the trays and flipping the pancakes over with a thin spatula halfway through baking time. Remove the pancakes once golden brown and crispy. Serve warm.