Ingredients
- 2 pound russet potatoes peeled
- 1 pound medium onion peeled
- 1 pound egg beaten
- 2 teaspoon salt
- 1 teaspoon white pepper
- 1 teaspoon Vegetable oil
Preparation
Baking Directions:
Grate the potatoes and the onion (don’t rinse them or you’ll lose that valuable potato starch).
Combine the remaining ingredients.
Preheat a heavy bottomed pan (I prefer cast iron), add 1/2 inch of oil.
When the oil is hot (it will smell like popcorn just before it pops) gently add a spoon full of the potato mixture to the pan.
Continue until the pan is full but there is about a 1/2 inch between pancakes.
Adjust the heat to medium, and cook until golden brown, gently turn and cook the other side to golden brown.
Drain on paper towels and top with sour cream and chives.
