Ingredients
The following ingredients have 5 Servings
- 5 large Russet potatoes, peeled
- 2 1/2 large white onions
- 2 large eggs, lightly beaten
- 1/2 cup matzo meal or unseasoned bread crumbs
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
Instruction
- Take one peeled potato and use large side of box grinder to shred potato.
- Next grind one onion. The onion juice will help the potato keep its color and not turn brown.
- Alternate between the potatoes and onions, until all are shredded.
- Let sit in a bowl for 10 minutes. This releases water, pour the water from the bowl after 10 minutes.
- Take a dish towel and press the potato and onion mixture to release more water. Keep pressing until dry.
- Now place potato and onion mixture in a large bowl.
- Mix in eggs, matzo meal ( or bread crumbs) and salt. Mix well.
- Add 4 Tablespoons of oil to a heavy cast iron pan over medium high heat.
- Take 2 tablespoons of mixture and drop in oil.
- Press into a patty using a fork. Let cook for 5 to 7 minutes per side. Flip only once. ( this prevents excess oil in the pancake).
- When done, transfer to a plate lined with paper towels to absorb access moisture.
- Serve hot with applesauce and sour cream.
- Note: Leftovers can be kept in the refrigerator up to 5 days.
