Ingredients
- 3 cups potatoes, shredded
- 1 small onion, finely chopped
- 1 egg
- 1/4 cup flour
- Salt and Pepper
- Vegetable oil for frying
Directions
1. Grate the potatoes manually or using your electric robot. Rinse grated potatoes until water is clear. Drain then squeeze using a tea towel to dry well.
2. Combine potatoes, onion, egg, flour, salt and pepper
3. In a large heavy skillet, heat about 1/4 inch of oil. I use kitchen metallic tongs to spoon about 1/2 cup potatoes into the pan in a flat thick layer. Around 3 “potatoes pancakes” can be cooked at a time.
4. Cook until a nice brown crust forms on the bottom, then flip over and brown on the other side.
5. Serve for breakfast with eggs.
mayasingredients 
Thank you! I will use your recipe. Potato pancakes are part of my ethnic heritage, especially as comfort food in winter. I’ll also have sour cream or plain yoghurt on my plate. Yummy!!
As much as it’s part of your heritage, this is so not traditional at my part of the world at all (Lebanon). I usually have hashbrowns when I travel only and now with the confinement I was so craving for some with my eggs and I’m happy to share my recipe which turned out to be really good. Hope you like it.
P.S For crusty outcome, it is essential to really dry the potatoes.
Drying the potatoes is new to me, and I will to that. Taste buds are rising.
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