Really, it’s the same stuff I always do, just recycled and reimagined. But that’s what I do.
It’s bazaar season here in NEPA! Which means, Polish food: halupki, haluski, pierogies, sweet saukraut & dumplings… and POTATO PANCAKES.
At St Mary’s, in Dorrance, they make the potato pancakes the right way: they grind potatoes, dice onions, break eggs, mix flour… ain’t no 5 gallon tubs of potato pancake batter here. And there are four commercial griddles going full blast!
The downside is, everyone wants potato pancakes. And everyone orders a dozen,or more,so the line is long… and if you waited a long time in line, then you sure as hell aren’t going to order 3 potato pancakes, you’re ordering a dozen. Or more.
So after an hour, I got to the front of the line and ordered a dozen. And we took 6 home, and of course I had to go and think about what to do with some leftover potato pancakes. Walk with me.
This photo is from last year; nobody was in long sleeves in the 95° heat! But it shows how they do it. They’ve been making potato pancakes this way since 1948.
The setup: four commercial griddles going full blast!
The playaz, aka mise en place: 2 cold potato pancakes, a link of chorizo, a couple eggs, some shredded cheese, and some home made pico de gallo.
Cold potato pancakes on first, to warm and crisp them. Griddle temp 377° in center.
Chorizo links on far right. Griddle temp 370°.
Smash ‘em!
Flip everything,
and stack.
Eggs on the far right, griddle temp 311°. I didn’t have any egg rings, so I improvised with parchment paper, scissors, and tape. Squirt a little water around them and dome them up to steam.
It’s bazaar season here in NEPA! Which means, Polish food: halupki, haluski, pierogies, sweet saukraut & dumplings… and POTATO PANCAKES.
At St Mary’s, in Dorrance, they make the potato pancakes the right way: they grind potatoes, dice onions, break eggs, mix flour… ain’t no 5 gallon tubs of potato pancake batter here. And there are four commercial griddles going full blast!
The downside is, everyone wants potato pancakes. And everyone orders a dozen,or more,so the line is long… and if you waited a long time in line, then you sure as hell aren’t going to order 3 potato pancakes, you’re ordering a dozen. Or more.
So after an hour, I got to the front of the line and ordered a dozen. And we took 6 home, and of course I had to go and think about what to do with some leftover potato pancakes. Walk with me.
This photo is from last year; nobody was in long sleeves in the 95° heat! But it shows how they do it. They’ve been making potato pancakes this way since 1948.
The setup: four commercial griddles going full blast!
The playaz, aka mise en place: 2 cold potato pancakes, a link of chorizo, a couple eggs, some shredded cheese, and some home made pico de gallo.
Cold potato pancakes on first, to warm and crisp them. Griddle temp 377° in center.
Chorizo links on far right. Griddle temp 370°.
Smash ‘em!
Flip everything,
and stack.
Eggs on the far right, griddle temp 311°. I didn’t have any egg rings, so I improvised with parchment paper, scissors, and tape. Squirt a little water around them and dome them up to steam.
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