The closing of Ernie’s Bar & Grill in downtown Roanoke has left some folks wondering where they are going to find the famous potato cakes served there.
A reader left a comment on this blog saying she thought the newspaper had printed it before. She asked whether I could dig it up.
Thanks to good archiving and the tenacity of my predecessor, Beth Macy, who coaxed this out of original Ernie’s owner Ernie Arthur, I now present the recipe.
It was originally published in June 1990.
This recipe calls for pancake batter, but I do not know what kind. It must be a packaged mix as opposed to a homemade batter because Ernie references directions on the box.
If I make these, I’ll probably start out with Aunt Jemima or Bisquick brand since they seem to be the top two brands on store shelves.
Ernie’s Potato Cakes
Makes 4 cakes
2 fist-sized potatoes, boiled or microwaved until soft, cut in small cubes
1/2 cup chopped onion
3 to 5 Tbsps. melted butter
1 to 1 1/2 cups pancake batter (mixed up slightly thinner with milk than the directions on the box instruct)
Salt and pepper to taste
1. Mix up all the ingredients. Make sure you use enough pre-mixed pancake batter so that the overall mixture is fairly wet (“Don’t be stingy with it,” Ernie advises).
2. Fry as you would a regular pancake in butter or oil.
3. Slather the ketchup and serve.