A traditional holiday dish.
Preparation Time: 25 mins
Cooking Time: 30 mins
Yield: 16 x pancakes
Grate the potatoes into a large mixing bowl; add the flour, baking powder and salt; stir to combine. Add onion and egg; mix well.
In a large, heavy, non-stick skillet, heat 1 tablespoon oil over medium heat. Using a tablespoon, spoon potato mixture into skillet, using about 2 tablespoons per pancake (skillet should hold about 4 pancakes at a time). Flatten mixture slightly with a spatula. Cook pancakes 4 minutes, then flip and cook another 4 minutes or until golden brown, crisp and cooked through.
Remove pancakes from the skillet, then transfer them to a serving platter and keep warm in a 300°F oven until serving.
Cook remaining pancakes in batches, using 1 tablespoon oil in the skillet for each batch.
Serve pancakes with sour cream, if desired.
Serving suggestion is not included in the nutritional analysis and is not dairy-free, if dairy-free is required.
* Time Saving Tip: A 4-oz package of skillet hash browns may be substituted for the fresh potatoes. Follow package directions for rehydrating the potatoes, then drain them and proceed with the recipe.