• 4 medium baking potatoes (about 2 pounds), peeled and coarsely shredded
  • 1 medium onion, coarsely grated
  • 1 large egg, beaten
  • salt and freshly ground black pepper to taste
  • vegetable oil for frying


  1. In large bowl, mix potatoes with onion. Wrap mixture in paper towels or a clean tea towel. Squeeze out all the liquid over a large measuring cup. Potato starch will settle to bottom of measuring cup. Slowly pour off and discard liquid in cup, reserving the potato starch.
  2. In large bowl combine potato mixture, egg, reserved potato starch, and salt and pepper to taste.
  3. Coat a 12-inch skillet or griddle with a thin layer of oil. Heat skillet over medium-high heat. With hands, press together about 2 table spoons potato mixture, place in skillet and flatten with wide metal spatula. Repeat to make about 5 more pancakes. (You can have two pans going at once.)
  4. Cook pancakes about 8 minutes, turning once, until browned on both sides. (Reduce heat if pancakes are browning too quickly.) Transfer pancakes to platter lined with paper towels to drain. Cover loosely with foil, keep in oven under warm setting. Repeat with remaining potato mixture.
  5. Serve with sides of applesauce, sugar and/or sour cream toppings.


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