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Sides


Peel and grate �
2 russet potatoes
2 yukon gold potatoes
1 onion
and mix well in a large bowl (mixer bowl). Cover entirely with cold water and let stand (in fridge) for 30 minutes.

Drain bowl and wipe clean. Add:
2 large eggs
3 tbsp flour (or potato starch)
1 tsp salt
1 tsp pepper
some garlic (maybe 1-2 tsp)
up to � cup sliced green onions
up to 1 tbsp various chopped herbs as desired
and whisk until well blended.

Squeeze handfuls of potato out with your hands then wring in towels until all moisture is squeezed out; return to bowl. Let air dry for a few minutes then mix potatoes and egg mixture with spatula.

This is the important part! Really get that shredded potato dry!

Heat pan with high sides to medium. Pour oil (maybe �") into pan. Scoop up � cup of potato mixture onto wide spatula and flatten with your hand. Gently slide pancakes into hot rippling oil, leaving plenty of room between them. Cook until edges are well browned and middle golden brown, at least 4 minutes per side. Transfer to paper towel to drain, then into oven to keep warm. Serve hot.

Unrated