Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Servings:
3
Yield:
3 servings
Ingredients
Directions
Rinse shredded potatoes in a colander with cold water until water runs clear. Place in a cheesecloth or clean dish towel and twist tightly to squeeze out all moisture.
Place potatoes in a bowl with onion, flour, salt, and pepper. Add egg and mix thoroughly.
Heat oil in a shallow, cast iron frying pan. Add potato mixture to the hot oil to form either on large or several smaller pancakes. Cook until browned and crispy, about 5 minutes per side. Drain on a paper towel and serve hot.
Cook's Note:
It is very important to heat the oil to cooking temperature before adding the potatoes. This helps keep the potatoes crispy and helps them not to absorb as much oil while cooking.
Nutrition Facts (per serving)
| 562 | Calories |
| 39g | Fat |
| 48g | Carbs |
| 8g | Protein |
