Crispy yet soft: Unlocking the secret to perfect British-style potato pancakes

I struggle to think of someone who could resist the charm of the delightful potato pancakes. It's no surprise, given their incredible taste and versatility. After all, you can serve them sweet with sugar and cream or savory with mushroom sauce or goulash.

However, no matter how you finally choose to serve them, the key to creating fantastic pancakes is to ensure they are perfectly crispy on the outside and soft on the inside after frying. So, how do we achieve this?

In conventional potato pancake recipes, flour is a primary ingredient for the dough. However, it is an ingredient that demand precise measurement, as an excess can lead to hard and dry pancakes. Hence, it's worth taking a look at how the Britons prepare their potato pancakes.

The British style potato pancakes are notably captivating, as they incorporate neither flour nor eggs. Instead, they use solely four spices: salt, pepper, sweet and hot paprika. These uniquely prepared pancakes, referred to as "hash browns", are incredibly popular and savoured for both breakfast and dinner.

If you're intrigued by how these pancakes taste, here's the exact method to craft them.

Ingredients:

• 1.5 lb of potatoes,
• 3 tablespoons of clarified butter,
• Spices: salt, pepper, hot and sweet paprika.

Preparation:

1. First, sort out the potatoes. For this, peel and clean them thoroughly. Then, grate the potatoes using a grater with large holes.
2. Add cold water to the grated potatoes and stir. After 5 minutes, drain the water and repeat the process.
3. Once the potatoes are thoroughly drained, combine them with the spices and mix all ingredients to create an ideal blend of flavors.
4. Meanwhile, preheat the pan and add clarified butter to it. Begin forming small pancakes from the mixture, then fry each side for a few minutes until they turn golden brown. Enjoy!