Potato Pancakes

By MarieR

Crispy and warm, they're a fantastic alternative to typical potato side dishes.

Ingredients

• 2 large eggs
• Kosher salt
• Pepper
• 2 pound(s) (3 to 4) medium russet potatoes, peeled and halved lengthwise
• 2 medium onions, quartered
• 1/2 cup(s) matzo meal or bread crumbs
• 4 tablespoon(s) olive oil, plus more if necessary
• Applesauce for serving, optional
• Sour cream, for serving, optional

Preparation

Step 1

In a large bowl, whisk together the eggs, 1 teaspoon salt, and 1/4 teaspoon pepper.

In a food processor fitted with the large grating disk, grate the potatoes and onions (or instead, grate them on the large holes of a box grater). Add them to the bowl with the eggs and toss to combine. Add the matzo meal and mix to combine.

Heat 2 tablespoons oil in a large skillet over medium heat. Gently drop 5 large spoonfuls of the potato mixture into the skillet (about 1/4 cup each). Spread out the mixture to create even pancakes and cook until browned, 4 to 6 minutes per side; transfer to a plate. Repeat with the remaining potato mixture, adding more oil to the skillet as necessary. Serve with applesauce and sour cream, if desired.