1 lb. russet potatoes, peeled & grated
1 medium yellow onion, peeled & grated
1 egg, lightly beaten
2 T. flour
1 t. salt
1/8 t. ground black pepper
canola oil for frying
Combine all ingredients except oil in a bowl. Heat oil in a large non-stick skillet over medium-high heat. Drop 3 T. batter (1 per pancake) into the pan. Flatten each pancake with a nonstick spatula. Reduce the heat to medium, and cook until golden brown on each side. Transfer to a paper towel-lined plate. Repeat, using all the batter and adding oil as needed. Serve warm with sour cream and fresh homemade applesauce (I know it's not high-brow, but my kids loved these with ketcup).
from: Country Living magazine
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