Here is a Thanksgiving/Hanukkah mash up recipe, perfect for this year when they fall out at the same time. Substitute the sage for rosemary, basil, parsley, oregano or your favorite spice. To make flipping the pancake a bit easier, invert it onto a plate, and slide it back into the pan after adding the remaining oil.
- Cook Time
- Prep Time
- 6 ServingsServings
- 1 box Manischewitz Potato Pancake Mix
- 1 teaspoon dried sage
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons canola oil, divided
Prepare Manischewitz Potato Pancake Mix according to package directions and mix in sage.
Heat 1 tablespoon canola oil a 10-inch nonstick skillet over medium-high heat. When very hot, add potato pancake mix, and season with salt and pepper. Use a spatula to press into a flat, round shape to make one large potato pancake. Reduce heat to medium, and cook, shaking pan periodically, until pancake is nicely browned, 5 to 7 minutes. Flip pancake, and add remaining tablespoon of oil, drizzling around the edges of pancake. Gently swirl pan to distribute oil. Season again with salt and pepper. Continue cooking until golden brown and crisp on both sides, 5 to 7 minutes more.
Transfer to a cutting board; cut into wedges. Serve immediately.