Name: Potato Pancakes
Prep time: 1 h 25 min
Cook time: 35 min
Total time: 2 h
Ingredients: 4 large potatoes, Russet or Yellow potatoes, cut in pieces to fit the feed tube of a food processor (Note: Chef’s choice of whether to peel the potatoes.); 2 medium onions, quartered; 1 egg; 1 tablespoon salt; 1/2 teaspoon white pepper (black pepper is also fine); 2 tablespoons matzah meal or flour; 1/2 teaspoon baking powder; Canola oil; Apple sauce and/or sour cream for garnish

Potato Pancakes

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Call them latkes, potato pancakes, or hash browns—just make sure you make enough for seconds! This recipe is a labor of love, but well worth the time and effort. Make extra to freeze for another meal—or two!

Author: Bill Dugan
Prep Time: 25 minutes
Additional Time: 1 hour
Cook Time: 35 minutes
Total Time: 2 hours
Yield: Serves 8
Category: Appetizers

Ingredients

Scale

4 large potatoes, Russet or Yellow potatoes, cut in pieces to fit the feed tube of a food processor (Note: Chef’s choice of whether to peel the potatoes.)
2 medium onions, quartered
1 egg
1 tablespoon salt
1/2 teaspoon white pepper (black pepper is also fine)
2 tablespoons matzah meal or flour
1/2 teaspoon baking powder
Canola oil
Apple sauce and/or sour cream for garnish

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Instructions

Use a food processor with a grating disk to grate the onions and potatoes together. (If you have more than one grating disk, use the one with the bigger openings.)
Put the mixture into a colander set in a large bowl. Sprinkle with salt. Place a large bowl on top of the mixture to weigh it down.
Let it drain for 30 minutes, then press out the excess liquid.
In a large bowl, mix the egg, salt, pepper, matzah meal or flour, and baking powder.
Add the potato and onion mixture and mix well.
Cover bowl with plastic wrap and refrigerate for at least 30 minutes.
Add canola oil to a depth of about 2 inches to a large skillet. Heat oil over medium-high heat (keep an eye on it so it doesn’t start smoking).
When the oil is hot, take a 2-inch ball of the potato mixture and shape it into a patty.
Use a slotted spoon to set the patty into the oil, taking care not to splash. Leave enough room between patties so they brown evenly.
When the patty edges turn brown, use tongs to flip them over.
Drain the pancakes on a paper towel.
Season with salt. Serve with apple sauce or sour cream on the side.

Notes

Always be careful when cooking with oil.
Heavy-duty apron recommended!

Find it online: https://foodgardening.mequoda.com/recipe/potato-pancakes/