Categories: Sides

Ingredients

• 4 cups shredded peeled potatoes
• 1 large egg, lightly beaten
• 3 tbsp. all-purpose flour
• 1 tbsp. grated onion
• 1 tsp salt
• 1/4 tsp pepper
• Oil for frying
• Chopped parsley

Directions

1. Using a food processor, shred the potatoes.

2. Drape a large towel over a bowl. Add potatoes. Gather up towel ends and squeeze extra water into bowl. Empty bowl and add potatoes.

3. Stir egg, flour, onion, salt and pepper into the potatoes.

4. Heat 1/4-in. of oil in a large nonstick skillet. In batches, drop mixture by 1/3 cupfuls into oil; flatten slightly. Fry in batches until golden brown on both sides.

5. Drain pancakes on paper towels. Sprinkle with parsley.

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