Potato Pancakes

Ingredients

2 large russet potatoes peeled, and grated

½ sweet onion, peeled and grated

1 egg

1 Tablespoon all-purpose flour

½ teaspoon kosher salt

½ teaspoon garlic powder

¼ teaspoon black pepper

A pinch of cayenne pepper

High heat oil of your choice

Directions

Peel and grate onion and potatoes and lay out between paper towels. Squeeze out excess moisture.

Crack and beat egg in a large bowl. Then add flour, Kosher salt, garlic powder, black pepper, and a pinch of cayenne pepper. Mix well.

Squeeze and blot potatoes with a new paper towel then add to egg and flour mixture and stir.

Coat the bottom of a 10” cast iron pan with a high heat oil (vegetable, canola, or grapeseed).

When the oil is ready, water flicked on the oil will immediately sizzle.

Scoop potato mix with an ice cream scoop and place in the pan. Flatten gently with a spatula until pancake is approx. ¼” thick and tuck in stray potato strands to form into a circle. Pancakes should be uniform thickness throughout.

Fry 4 to 5 minutes on one side until golden brown and then flip. Fry an additional 3 to 5 minutes, then remove from the pan.

Repeat until all the batter is gone, recoating the pan with oil in between batches.

Serve with a dollop of sour cream dressed with chives.