This is a great morning treat to mix up the eggs-and-toast routine. If you’re like us, the ingredients are always on-hand. Crispy, golden potato pancakes are one of my very favorite things, and when they’re served with homemade applesauce, there’s nothing like them.
Serve these hot cakes with apple sauce, sour cream, or hot sauce. Figure about one medium-sized potato per person.
3 medium russet potatoes, peeled
1/2 yellow onion, peeled and trimmed but root attached
1 egg, lightly beaten
1/2 cup flour
salt and pepper
vegetable oil or other neutral oil with a high smoke-point, such as avocado oil
Grate potatoes into a bowl of cold water. Rinse and drain several times until the milky starch is removed and the water comes out clear. The potatoes should be bright white with no pink tinge caused by starch.
Holding the onion’s root, grate it into the bowl over the drained potatoes. Dump the contents over a clean flour sack towel, cheese cloth or dish towel, bring the corners together and ring out all liquid thoroughly. Return to the bowl.
Add egg, flour, and plenty of salt and pepper. Mix well with a fork, removing any potato from the fork tines whenever a mass forms.
In a large skillet, heat about a 1/4-inch depth of oil over medium-high. Using your hands, mound medium handfuls of the potato mixture into the oil, leaving plenty of space between each mound. Use a fork to gently form each mound into a circle, about 1/2 to 3/4-inch thick. Gently shake the pan to keep the cakes from sticking. Cook until the bottom edges are deep golden brown, about 5 minutes. Turn over and brown the other side, about 3 or 4 minutes. Move to a paper towel to drain for 30 seconds or a minute. Serve hot.