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Ingredients
- 1/2 cup grated onion
- 2 large russet or Idaho potatoes (about 2 pounds), peeled and grated
- 1 large egg beaten slightly
- 1 large egg yoke
- 2 tablespoons unsalted butter
- Applesauce and/or sour cream, for serving
Details
Servings 24
Adapted from epicurious.com
Preparation
Step 1
In a bowl, combine the potatoes with the onion. Stir in the whole egg, the yolk, and the slat and pepper to taste.
Heat a heavy skillet over moderate high heat, not smoking, and brush with some butter.
Fill a 1/3 cup measure with some of the potato mixture, pressing out any excess liquid, and put the mixture in the skillet, flattening it to 1/4 inch with a spatula.
Cook the potato cake for 2 to 3 minutes on each side or until it is golden.
Transfer to plate. Serve with accompaniments.
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