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Ingredients
- 4 medium baking (Russet) potatoes (about 2 pounds)
- 1 egg beaten
- 1/4 teaspoon baking powder
- 1 teaspoon flour
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 medium yellow onion
- 1/2 stick (4 ounces) butter
Preparation
Step 1
steps
ingredients per step
instructions
4 medium baking (Russet) potatoes, about 2 pounds
Peel the potatoes and keep them submerged in a bowl of cold water.
1 egg, beaten
1/4 teaspoon baking powder
1 teaspoon flour
1 teaspoon salt
1/4 teaspoon, freshly ground black pepper
In a mixing bowl, combine the egg, baking powder, flour, salt and pepper.
1 medium yellow onion
Using the large holes on a box grater, grate the onion and add it to the egg mixture.
Grate the potatoes onto a clean kitchen towel and wring as much water out of them as you can and add them to the egg mixture.
Toss so that the potato, onion and egg mixture are evenly combined.
1/4 stick (2 ounces) butter
Heat a medium sauté pan over medium heat and melt half the butter (or use two smaller pans if you want to cook them all four at the same time).
Shape four pancakes, each about 4 inches in diameter and about a half-inch thick.
Sauté them in the butter until each side is golden brown, about 3 minutes per side or so.
1/4 stick (2 ounces) butter
Transfer the pancakes to a sheet pan lined with a double thickness of paper towels and keep in a warm (180-200) oven while you repeat the process, making four more pancakes.
Serve immediately with a little sour cream or sautéed apples.
steps
ingredients per step
instructions