Potato Pancakes

1. 1

   Special equipment: an 8-inch nonstick skillet

2. 2

   Set a large strainer or colander over a bowl and line it with a clean kitchen towel.

3. 3

   Using a box grater, grate the potatoes and onion into the strainer.

4. 4

   Using the towel, squeeze as much liquid from the potatoes and onion as possible.

5. 5

   Transfer the mixture to another bowl and stir in the flour, eggs, chives, baking powder, salt and pepper.

6. 6

   Coat the bottom of an 8-inch nonstick skillet with oil and add a couple of tablespoons of butter.

7. 7

   Heat over medium heat until the butter foam subsides.

8. 8

   Spoon about 1 3/4 cups of the potato mixture into the pan and press to fill the circumference.

9. 9

   Fry over medium heat, flipping once, until the pancake is golden and crisp, 3 to 4 minutes per side.

10. 10

    Drain the pancake on a paper towel-lined baking sheet.

11. 11

    Repeat with the remaining batter.

* Per serving · 4 servings · Values may vary.

No additional tips available.