Ingredients

2lbs potatoes (Guestimate five to seven potatoes, depending on the size, assuming you’re not using Idaho “bakers”)

1 medium onion

2 beaten egg yolks

2 tbsp wheat flour

salt (Warning: Most people will add this when served, so think about that before you add salt.)

black pepper (Warning: Most people will add this when served, if they like pepper, so think about that before you add pepper.)

1/2 cup oil for frying (Note: Do not use olive oil. It is a low temperature oil. You need to come closer to deep frying this dish, so use canola or a similar, high temperature oil.)

Preparation

  1. Rinse and peel the potatoes, grate them finely.
  2. Peel the onion and grate or chop into uniform pieces, not too large.
  3. Add the onion flour and egg yolks to the potatoes. Season with salt and pepper, and stir well.
  4. Form pancakes with a spoon in a pan of hot oil and fry on both sides until golden. (Use medium to medium high heat to keep oil hot while you add pancake batter. This will make the exterior if the pancake more crispy.)

Makes several servings. (Keep in mind - roughly one, restaurant size, baked potato per serving. If you use seven potatoes large enough to be served as baked potatoes to make potato pancakes, you get roughly seven servings.)

Some people eat these with sour cream. I like them with a little salt, and a reuben.