My favorite meal of the week is Sunday breakfast, hands down, no question!

The mimosas, the coffee, the bacon, the toast, the eggs, the potatoes, more mimosas.  I love it all so much and I’m always so sad when it’s over.  Although each component is important, Sunday breakfast isn’t really breakfast without POTATOES.

After years of sticking to my signature breakfast potatoes, my husband Heath,  begged me to make the potato pancakes he remembered as a kid.  In the beginning I was skeptical, but they had me at first bite, second bite, third bite, until I’d eaten 6 in a row!  It’s hard to say no to these crispy, golden, fluffy pancakes of goodness.

I love using grated onion with the potato, because it makes them so much more flavorful than a typical potato pancake.

The trick to a crispy pancake is draining as much liquid as possible.  You can use cheesecloth or heavy duty paper towels.  If you’re using paper towels, just make sure to double them up, so you don’t lose any potato.

Once you’ve drained the onion and potato well, it’s time to add the flour and more seasoning.

After blending the mixture with your fork, you’re ready to go.

I find they cook best at about 3 inches round.  After about 2 minutes on each side, transfer them to a paper towel lined plate to drain some of the oil.  Taste test one or two while you’re at it, just to make sure they’re good.

After a stack of these you’ll wish it was Sunday every day!

Heath’s Potato Pancakes

Serves 4 to 5

• 1 1/2 to 2 lbs. of Russet potatoes, peeled
• 1 small onion or 1/2 a large onion, peeled
• 2 small eggs, beaten
• 3 Tablespoons flour
• 1/2 teaspoon baking powder
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper
• Canola oil

Using a cheese grater, shred the potato and onion onto a plate.  Line a colander with doubled up paper towels or a cheesecloth.  Grabbing the sides, squeeze as much liquid as possible from the potato and onion.  Then transfer to a mixing bowl.  Add the remaining ingredients and gently combine them with a fork.

Coat a large frying pan with a couple tablespoons of the oil and heat over medium high.  You’ll want to keep it lightly coated with the oil as you cook the pancakes.

Once the oil is starting to get hot, using your fork, scoop up about 2 Tablespoons of the mixture and gently drop it in the pan.  Flatten it a bit with the back of your fork to form a 3 inch pancake.  After about 2 to 3 minutes, or when you can see the edges are golden brown, flip the pancakes.  They should take about 1 1/2 to 2 minutes on the other side until golden brown as well.  Transfer the finished pancakes to a plate lined with paper towels, to drain any excess oil.

I always like to taste test the first couple, for quality control of course!