Source: The Doubleday Cookbook by J. Anderson & E. Hanna
Makes 4 servings.
Preparation time: 40 minutes
Tips: A good complement to a pork roast.
Ingredients
Preparation
4 medium red potatoes, peeled and grated, see note (1)
1 whole egg, lightly beaten
2 tablespoons flour
1 small yellow onion, peeled and finely grated
1/4 teaspoon baking powder
1 teaspoon salt
2 tablespoons cooking oil
1. Coarsely grate potatoes into a bowl of cold water and let stand 15-20 minutes. Meanwhile mix egg and flour until smooth and stir in all ingredients except oil.
2. Drain potatoes, squeeze as dry as possible, and stir into batter.
3. Heat oil in a large, heavy skillet over high heat 1-2 minutes
4. Drop potato mixture by spoonfuls into oil, shaping into 4 or 5 large cakes and flattening slightly with a spatula. Brown 1-2 minutes on each side, turn heat down low, and cook pancakes 20-25 minutes, turning frequently, so they're cooked through.
5. Drain on paper toweling and serve piping hot.
Good served with sour cream or apple sauce.
NOTE: 1) May use 2 large Idaho potatoes instead.
Potato Pancakes
