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1
Grate 5 of the potatoes on the largest holes of a box grater.
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2
Toss the potatoes with the vinegar and place in a mesh strainer.
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3
Place a couple plates on top of the potatoes and weigh the potatoes down to try and squeeze out the excess water.
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4
Let sit for at least 30 minutes.
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5
Preheat the oven to 200 degrees F.
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6
Cut the remaining 3 potatoes into 6 pieces each.
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7
Place them in a saucepan with the garlic.
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8
Cover the potatoes with water by about 1-inch.
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9
Season the water generously with salt.
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10
Bring to a boil, reduce to a simmer, and simmer until they are fork tender, 10 to 12 minutes.
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11
Strain and, while the potatoes are still hot, pass them through a food mill or mash with a potato masher.
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12
Combine the grated potatoes and the mashed potatoes.
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13
In a small dish, beat the 2 eggs and add to the potato mixture.
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14
Season with salt.
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15
Coat a large saute pan or cast iron pan with olive oil and bring to a medium high heat.
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16
Make a 3-inch patty with the potato mixture, cook it, and eat it to make sure that the potato mix is seasoned perfectly.
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17
Re-season if needed.
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18
Working in batches, make and cook all the pancakes, until they are brown and crispy and cooked through, 3 to 4 minutes on each side.
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19
Blot the pancakes on paper towels and sprinkle with salt.
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20
Hold on a sheet tray to keep warm in the oven until serving.
