Categories: Sides

Ingredients

• 1 3/4 lbs baking potatoes, peeled and shredded
• 1 medium yellow onion, peeled and chopped
• 5 tbsp flour
• 1 tsp salt
• 1/2 cup clarified butter

Directions

1. Place the potatoes, onion, flour and salt in a large mixing bowl. Using your hands, mix well until the mixture holds together nicely.

2. Heat the clarified butter in a heavy 12-inch skillet over moderate heat for 1 1/2-2 minutes. Scoop up the potato mixture by level 1/4 cup measures and drop into the skillet. With an oiled pancake turner, flatten into cakes about 1/4 inch thick. Don’t try to cook more than 4 pancakes at a time. Brown them 2 1/2-3 minutes on each side, until crisp and brown. Lift the browned pancakes to a baking sheet lined with several thicknesses of paper toweling and top with more paper toweling. Cook the remaining potato pancakes the same way and serve hot.

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