potatoe pancakes with nutmeg

By jenn_

Ingredients

• 1 pound(s) russet potatoes, peeled
• 1 medium yellow onion, peeled and grated
• 1 teaspoon(s) salt
• 1/8 teaspoon(s) freshly ground black pepper
• 2 1/2 teaspoon(s) freshly grated nutmeg
• 2 tablespoon(s) all-purpose flour
• 1 egg, lightly beaten
• 1 1/2 tablespoon(s) canola oil

Preparation

Step 1

Toss the potatoes, onions, salt, pepper, nutmeg, flour, and egg together in a large bowl. Heat 3/4 tablespoon canola oil in a large nonstick skillet over medium-high heat. Drop 3 tablespoons of the potato mixture (1 per pancake) into the pan. Flatten each pancake with a nonstick spatula. Reduce the heat to medium-low, and cook until pancakes are golden brown -- about 5 minutes each side. Transfer to a paper towel-lined plate. Repeat, using all the batter and adding additional oil as needed. Serve warm