Yield: 6 People
Work: 30 Minutes
Total: 30-45 Minutes
Preheat oven to 200F°
Gather Ingredients and Tools and prep Ingredients as indicated.
Drain any excess liquid from Bowl of grated Potatoes and Onions, then add Eggs and mix.
Add Flour, so mixture thickens.
Heat Skillet to medium heat, then add Oil to cover ¼” of the bottom of the Skillet.
Once Oil is heated, add a scoop of Potato mixture (the size of a golf ball or a little larger), then press into a “pancake” with a thickness no more than ¼”.
Once “pancake” is golden brown on one side, flip and repeat. Remove when color is achieved and test for doneness. Then place on paper towels to remove excess Oil.
If more cooking is necessary, place on Roasting Rack on Half Sheet Baking Tray and bake until done.
Serve with Sour Cream or Apple Sauce.
Treat as hashbrowns and serve with Eggs or our Anything Scramble.
Try different types of Potatoes.
Try different Flours for binding.
4 Potatoes, peeled and grated
1 Eggs, beaten
2 Tbsp Flour
1 Small Yellow Onion, peeled and grated
1 tsp Salt
2 Cup Oil
Half Sheet Baking Tray
Airtight Container in the Fridge for 24 hours.
Questions about this recipe? Ask Chef Pierson!