Potato Pancakes

By KitchenGnome

Ingredients

• 3 pounds Yukon Gold potatoes, or other starchy, not waxy potatoes
• 1 tablespoon onion, finely chopped
• 1 tablespoon chives, finely chopped
• 2 large eggs or one duck egg, lightly beaten
• 2 teaspoons sea salt
• 1/4 teaspoon black pepper
• butter, for frying
• applesauce, for serving
• For a thicker batter, you can add a few tablespoons of flour or teaspoons of cornstarch to act as a binder. This will help the pancakes hold together better.

Details

Servings 1
Adapted from commonsensehome.com

Preparation

Step 1

Grate the potatoes, either by hand or with a food processor.
As you grate the potatoes, move them into water acidified with either lemon juice or vinegar (1 tablespoon lemon juice or vinegar to 4 cups water).
Mix potatoes with water for one minute, pour into a strainer and drain well. Pats them dry with a kitchen towel. (Optional)
In a large bowl, mix together all ingredients except butter and applesauce.
Heat your skillet up to medium-high, and lube it up with plenty of butter or fat of your choice.
Drop the potato mixture in the pan about 1/4 cup at a time. Fry until golden brown on the bottom, 1 1/2 to 2 minutes.
Flip, repeat. Give each pancake plenty of room so you get nice, crispy edges.
You can keep the pancakes warm in the oven while you finish cooking, or you can just start dishing them up as you go (my preferred option). If they sit too long, they loose that crispy goodness.
Serve with applesauce (or ketchup, if you think that’s a food group like my youngest son). These are pretty tasty warmed up (in the toaster oven or frying pan) the next day for breakfast, too, or even eaten cold.