Ingredients
- 4 russet potatoes peeled and grated
- 1 sweet onion peeled, and grated
- 2 large eggs
- 2 Tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil more may be needed
- Applesauce optional
- Sour cream optional
Instructions
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In a colander add potatoes and onion. Wrap in a tea towel and squeeze as much liquid as you can out of the mixture.
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Add potatoes and onions to a large mixing bowl.
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In a small mixing bowl add eggs, flour, kosher salt, garlic powder, and black pepper. Whisk until smooth and no flour lumps remain.
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Pour the egg mixture over the potatoes and stir to combine.
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Add oil to a 12-inch skillet and set over medium-high heat.
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When the oil is hot add four 1/4 cup sized scoops of the potato mixture into the hot oil. If you do not hear a sizzle when the potato mixture enters the oil is not hot enough.
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Gently press the potato mixture down to make a pancake.
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Cook for about 3-5 minutes per side or until deep golden brown.
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Continue cooking, adding more oil if needed.
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If desired, serve with applesauce or sour cream.
Nutrition Facts
Calories: 120
Fat: 5g
Saturated Fat: 4g
Cholesterol: 27mg
Sodium: 210mg
Potassium: 342mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 2g
Protein: 3g
Vitamin A: 40%
Vitamin C: 5%
Calcium: 19%
Iron: 1%