Shrimp and Potato Pancakes
Prep Time: 1 1/2 hours
Yields: 20 (4-inch) pancakes


The Germans are famous for their pancakes and dumplings. Potatoes, a major cash crop of the Germans, became one of their favorite ingredients and was used in many different dishes. Here, their love of pancakes and seafood are combined with the beloved potato for a perfect breakfast or side dish. Try this recipe topped with a poached or fried egg. NOTE: This recipe works just as well with crawfish or crab substituted for the shrimp.


  • ½ lb (70-90 count) shrimp, peeled and de-veined
  • 6 Idaho potatoes, peeled and halved
  • 1 cup onion, diced small
  • ½ cup minced garlic
  • ¼ cup chopped green onion
  • ¼ cup chopped parsley
  • 1½ tbsps salt
  • 1½ tbsps black pepper
  • 3 eggs, beaten
  • ¼ cup vegetable oil

Boil potatoes in lightly salted water until tender but not overcooked, approximately 20 minutes. Drain potatoes and refrigerate a minimum of 3 hours, preferably overnight. (It is easier to grate chilled potatoes.) Grate potatoes using the large holes on a cheese grater. Rough chop the shrimp and squeeze off all excess liquid. Mix the shrimp, onions, garlic, green onions and parsley with the grated potatoes. Add salt and pepper and fold in eggs. Blend well and form into 4-inch pancakes, approximately ½ inch thick. In a 12-inch cast iron skillet, heat oil over medium heat and sauté pancakes 2 or 3 at a time approximately 5-7 minutes, turning occasionally. Continue until all pancakes are cooked. Serve as a breakfast pancake or as an accompaniment to any meat or seafood dish.


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