Crispy potato pancakes. Serve with sour cream.
add to shopping list Ingredients
approximately three cups of shredded starchy potato
<em>it’s a good idea to squeeze the shreds in cheesecloth to get excess moisture out.</em>
1/2 - 3/4 C yellow onion, small dice
4 garlic cloves, pressed or minced
1 tablespoon fresh Italian parsley, also minced
2 each scallions, thinly sliced
1 each whole egg
sea or Kosher salt and black pepper, as you please
1. Mix all ingredients together and drop into 1/4”-1/2” vegetable oil over medium-high heat.
2. Cook until golden brown - maybe 5 min on each side.
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