1poundyukon gold potatoesabout 3 medium sized potatoes
½white onion - medium sized
1egg
1teaspoonsalt
8tablespoonsof vegetable oil
For the garnish
½cupsour cream
½applesauce
3tablespoonschopped chives
Instructions
Grate the potato with long strokes so you can get long strands. As you finish each potato, move the gratings to large bowl of ice water.
When you are done let the grated potatoes sit in the water for a couple minutes, then scoop them out and spread them out on a hand towel. Set aside the bowl of water, and let it settle. Lay a second hand towel over the top of the grated potatoes, then roll the whole thing up and twist it to squeeze out as much water as you can.
Now go back to the bowl, and carefully pour off the water. There should be a nice layer of white potato starch on the bottom of the bowl. When you've gotten as much water as you can out of the bowl, pour in the potato, the diced onion, 1 teaspoon of salt, and the egg (beaten). Mix until the potatoes are nicely coated.
Heat a 12" skillet on medium heat. You should be able to cook about 4 pancakes per batch without any crowding. Add 2 tablespoons of oil (I like to use high heat safflower oil) to the pan before each batch.
Form the pancakes in the pan by dropping in a large spoonful (about 2 tablespoons) of the potato mix into the pan, and then press down firmly with a spatula to flatten it out. Cook for about 5 minutes per side, until it is golden brown.
Notes
I like to serve them hot, as soon as each batch comes off the stove, but if you'd like to serve them all at once, store them on a baking sheet in an oven preheated to 250F,
I like to serve them with applesauce, sour cream, and a sprinkle of chives.