Potato Pancakes

1. 1

   In a medium bowl, combine the potatoes, egg and flour.

2. 2

   Stir until well combined.

3. 3

   Add some black pepper and a sprinkle of Kosher salt and stir well.

4. 4

   Heat a large non-stick saute pan over medium heat, brushing it lightly with vegetable oil.

5. 5

   Using a spoon (or ice cream scooper) scoop out the potato batter by the tablespoon into the pan.

6. 6

   Let the pancakes lightly brown before flipping them over.

7. 7

   This should take about 1 minute before you need to flip.

8. 8

   Repeat on the other side, cooking another minute until hot and golden.

9. 9

   Remove the finished pancakes from the pan.

10. 10

    Repeat with remaining batter.

11. 11

    Drain the pancakes briefly on a paper towel before transferring to a serving platter.

12. 12

    Top pancakes with a tiny dollop of creme fraiche and a tiny piece of lox.

13. 13

    I like a sprig of dill too.

* Per serving · 4 servings · Values may vary.

No additional tips available.