Today it is hardly possible to impress anyone with classic potato pancakes. But if you make interesting changes to the recipe, for example, add sausages and fresh herbs to the vegetable, you will get a much more intriguing dish.
Ingredients:
- Smoked sausage - 50 g;
- Parsley greens - 3 sprigs;
- Vegetable oil - 70 g;
- Chicken egg - 1 pc;
- Onions - 110 g;
- Dill greens - 3 branches;
- Sausage - 120 g;
- Salt and ground pepper (to your taste);
- Potatoes - 0.5 kg.
Preparation:
- For potato pancakes, we select exceptionally high-quality, dense potatoes without any flaw. We wash and dry it thoroughly. Then remove the peel and chop the tubers on a medium grater.
- The onion will give our products not only a pleasant taste, but also juiciness. We peel it from the husk, chop it (now on a fine grater) and combine it with grated potatoes. Do not drain the released juice!
- Stir the composition and add a raw egg. Add flour in small portions, stirring occasionally. The dough is supposed to have a uniform consistency without flour "islands".
- Sausage products, ideally, should be smoked, in which case the pancakes will also receive a delicious aroma. We peel the sausage with sausage from the shell and cut into as small slices as possible. Transfer to dough and stir again.
- Rinse and grind the herbs. It can be parsley, dill, cilantro, or even a combination of both. Dry spices such as basil and celery are also excellent choices. We send it to the potato mass and do not forget to stir it.
- Heat oil in a frying pan. We put the dough in small portions and fry the pancakes until golden "blush" on both sides.
- We put hot products on a paper towel - it will retain excess oil.
Serve the potato pancakes immediately, while they are hot (although it is worth noting that they still taste great when chilled). Add fresh vegetable salad or garlic-sour cream sauce to them and the result will surpass all expectations!
