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1
Peel the potato (optional).
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2
Use the coarse section of a grater to grate the potato into a bowl.
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3
Take a small handful of grated potato and squeeze it hard, over the sink, to get rid of any excess liquid or moisture.
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4
Repeat until all the potato pulp has been squeezed.
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5
Return the grated potato to the bowl.
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6
Add onion and pepper to taste.
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7
Add 1 whole egg and mix to blend.
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8
If the mixture looks a little dry, add one more egg yolk (save the egg white for another use).
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9
It should look creamy, like cole slaw, but it should not be dripping with egg liquid.
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10
Heat a large skillet and add enough oil to cover the bottom.
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11
When oil is hot but not smoking, drop a heaping forkful of the mixture into the skillet and immediately flatten it with the fork.
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12
Repeat until all the mixture is used.
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13
Its OK if the pancakes are touching in the skillet.
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14
Saute until golden brown (or brown if you prefer) and crispy; flip and fry on other side.
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15
Regulate heat so that oil does not smoke, and add more oil if necessary.
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16
Drain on paper towels if desired.
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17
Salt to taste.
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18
Notes:.
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19
Its best not to re-use the oil for a second batch because the oil develops an unpleasant odor.
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20
If you want to double this recipe, Its best to use two separate skillets, or wash and dry the skillet after use.
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21
You can substitute onion powder to taste for the fresh onion.
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22
Good with sour cream or applesauce or a thick, plain yogurt.
