Serves: 4
INGREDIENTS
- 4 Idaho potatoes, peeled and shredded
- 3 large eggs
- 1 Spanish onion, diced
- ˝ cup vegetable oil
- 4 tablespoons matzo meal
- 1 teaspoon kosher salt
- ˝ teaspoon fresh pepper
- applesauce
- sour cream
DIRECTIONS
- Mix the potatoes, eggs, onion, matzo meal, salt and pepper in a bowl.
- Heat the vegetable oil in a heavy pan until it is just short of smoking.
- Use a soup spoon to portion out each pancake into two soup spoonfuls per pancake.
- Place each potato pancake in the pan, browning them for 2-3 minutes per side.
- When done, take each pancake out of the pan and drain on a paper towel.
- Serve with a side of apple sauce and sour cream and enjoy!
