Ingredients:
4 large Russet potatoes, peeled and grated
1 medium onion, grated
2 large eggs
1/4 cup all-purpose flour
Salt and pepper to taste
Vegetable oil for frying
Fresh chives or chopped parsley Garnish (optional)
Sour cream, applesauce, or your favorite ingredients, for serving
Directions:
Place the grated potatoes on a clean kitchen towel and squeeze out as much excess water as possible. .
In a large mixing bowl, combine the grated potatoes, grated onion, eggs, flour, salt, and pepper. Mix well until all ingredients are evenly mixed.
Heat a thin layer of vegetable oil in a large skillet over medium heat.
When the oil is hot, add spoonfuls of the potato mixture to the pan and flatten it slightly with the back of a spoon to form pancakes.
Cook potato pancakes until golden and crispy, 3 to 4 minutes per side. Depending on the size of your pot, you may need to do this in several batches.
After cooking, place the potato pancakes on a plate lined with paper towels to drain excess oil.
Repeat with remaining potato mixture until all pancakes are cooked.
Serve potato pancakes warm, optionally garnished with chopped fresh chives or parsley, and garnished with sour cream, applesauce, or your favorite ingredients.
Crispy on the outside and fluffy on the inside, potato pancakes are great for breakfast or as a side dish!
