Servings: 6
Preparation Time: 20 min
Cooking Time: 10+ min
Level of Difficulty: Easy
3 large idaho potatoes peeled and shredded
1 egg
3 Tbsp all-purpose flour; more as needed
1 medium onion finely chopped
3/4 tsp table salt
1 cup vegetable oil
Instructions
Soak the potatoes in cold water 30 minutes; drain and blot dry. Preheat frying pan with 1/4 cup oil.
Food processor with grater. grate potatoes in batches. Squeeze water out of potatoes. Chop potatoes and onions in food processor. Again squeeze out water. Add all but oil to bowl and mix. Adjust flour to achieve a thick pancake batter consistency.
In a large nonstick skillet over medium heat, adding oil as needed, cook the pancakes, 4 at a time, until just golden, about 2 minutes on each side; transfer to a baking sheet. Repeat with the remaining oil and pancakes. Keep hot on baking sheet in a 250 degree oven.
Serve with brisket and salad.
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