- 2 cups Russet potatoes- peeled and grated
- 1/4 cup onion- grated (pour off excess juice from measuring cup and add more onion)
- 1 egg
- 2 TBSP Pamela's Artisan Flour or Pamela's Bread Mix
- 1-1/2 tsp kosher or sea salt
- 1/4 tsp black pepper
- oil for frying
Squeeze water out of grated potatoes in a thin towel. Mix onion, egg, flour, salt and pepper in a medium bowl. Mix well. Add potatoes and mix well again.
Heat a cast iron or heavy bottom pan with one tablespoon oil. When hot, scoop out pancake batter, about three or four at a time into the skillet. Cook 3 to 5 minutes on medium heat until golden and crisp. Repeat on other side. Remove to paper towels to drain. Repeat process.
Best served warm with sour cream or applesauce.