Potatoe Pancakes

By á-4776

Ingredients

• 5 large or 6 small Yukon gold potatoes
• 1 large onion, halved
• 1 large egg
• 2 T all purpose flour
• Kosher salt and ground pepper
• Veg or Canola oil

Preparation

Step 1

1. Peel potatoes, immediately immersing them in very cold water

2. Remove potatoes from water, grate potatoes and onion with a food processor fitted with the grating blade. Don't press too hard on potatoes going in.

3. Transfer potatoes and onion to a fine mesh strainer; squeeze out all the wter into a bowl. Add the potate onion mixture to the bowl and mix in the egg, flour, 1 t salt and pepper to taste.

4. Heat a well seasoned cast iron skillet with a thin layer of oil over medium heat. Scoop large spoonfuls of potato mixture into the pan and flatten them out to think pancakes yield crispy ones. Fry until golden on the bottom then gently flip anf fry the other side, 3 to 4 minutes per side. Drain on paper towels. Recrisp in a 350 oven on a sheet lined with clean paper towels.

5. Serve with applesauce and/or sour cream.