To prepare this delightful dish, begin by preheating the oven to 200°F and placing two nonstick baking sheets inside.

Grate the onion using a box grater or food processor fitted with a grating disc. Then, grate the potatoes and place them in a colander set over the sink to drain.

In a large bowl, lightly beat the eggs and whisk in the flour.

Press the grated potatoes and onion to extract excess liquid, then add them to the egg/flour mixture. Season with salt and pepper and mix well without overworking the mixture.

Cooking Instructions

Heat 1 tablespoon of oil and 1 tablespoon of butter in a large skillet over medium-high heat until hot but not smoking. Drop four scant ¼-cup portions of the potato mixture into the pan and flatten them with a spatula to form four 3-inch pancakes.

Fry until the bottoms are golden-brown for about 4 to 5 minutes, then flip them over and fry until golden-brown and crisp for an additional 4 to 5 minutes. Drain the pancakes on paper towels and season with salt and pepper. Keep them warm in the oven while making the remaining pancakes.

Carefully wipe out the pan with paper towels and add 1 tablespoon of oil and 1 tablespoon of butter. Fry four more pancakes, repeating the process with the remaining batter.

Serving Suggestions
Serve the potato pancakes hot with applesauce and/or sour cream.
Additional Tips
Ensure to squeeze the grated potatoes to remove excess liquid without rinsing them, as the potato starch helps bind the pancake mixture.
Experiment with toppings or mix-ins like chopped chives or garlic powder for added flavor. You can also transform them into scallion-potato pancake sandwiches with lox or use them as a delicious substitute for English muffins in a Classic Eggs Benedict.

Ingredients
.1 medium onion, peeled
.4 large Idaho or russet potatoes (about 3½ lbs.), peeled
.2 large eggs
.2 tablespoons all-purpose flour
.Kosher salt and freshly ground black pepper
.6 tablespoons vegetable oil
.6 tablespoons unsalted butter
. Applesauce and/or sour cream, for serving