Ingredients
| 1 |
lb |
yukon gold potatoes |
shredded |
| 1 |
small |
onion |
shredded |
| 1 |
ea |
large egg |
-- |
| 2 |
tbsp |
flour |
-- |
| 1 |
tsp |
kosher salt |
-- |
| 1/2 |
cup |
oil |
-- |
Instructions
- Whisk an egg
- Preheat pan over medium heat with oil
- Peel the potatoes and onion. Shred.
- Use a cheesecloth or towel to squeeze out liquid from the potatoes
- Add potatoes and onion to a mixing bowl
- Add egg, flour, and salt
- Toss until evenly combined
- Spoonful of mixture into pan and press with back of spoon to flatten
- When golden, turn over and do other side.
- Serve immediately
Toppings/Serve With
Traditional
- cold smoked salmon, sour cream, and dill
- Applesauce
- Crème fraîche
- Salmon roe
I've tried
Anything that's good on French Fries, baked potatoes, or hash browns...
- Cheddar
- Bacon (not if you're Jewish)
- Sour cream and chives
Other Ideas
- Breakfast gravy
- pastrami with mustard and pickle (Babish likes this one)
- Cream cheese and a spicy jelly
Notes
- The first time I made these I thought the mix should have had more batter mixed in with the potato shreds (I was wrong). So I added another egg and more flour. This resulted in more "batter" type pancakes, with more solidity in the core, while still having lots of crispies around the edges. Later I did it again and did not add those extra amounts. It gave more accent to the shreds and more crispiness and crunch all over the patty. But it's nice to know you can tune these easily to be more solid or not.
Starting point: momsdish.com
Other recipe to check out: Basics with Babish