Potato Pancakes with Juniper Berries

by Kathleen Morrison

Servings: 6 servings

INGREDIENTS

1-1/2 lb. potatoes
Salt and pepper
Grated zest of 1 orange
6 or more juniper berries, pulverized
Butter or oil

INSTRUCTIONS

Peel and grate the potatoes. Season with salt, pepper, the finely grated orange zest and the pulverized juniper berries. Divide into six flattened heaps and fry in batches in a mixture of butter and oil until golden-brown and crisp on both sides. Drain on crumpled kitchen paper and keep the pancakes hot (uncovered) in a low oven while you cook the rest.

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Tagged: breakfast, maincourses, potatopancakes add tags

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