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.