This weekend, I decided to try my hand at some potato pancakes. I had never made them before, but we had a ton of fingerling potatoes dying to be eaten. And you know what?
Never make potato pancakes with fingerling potatoes. Never.
They tasted great and the consistency was perfect, but actually shredding fingerling potatoes is miserable. It takes forever, and you'll likely catch your fingers/fingernails/etc on the grater at least 15 times. So please, when you do this at home, use big, fat potatoes that you can get a really good grip on.
adapted from AllRecipes
2 large potatoes (or 20 little fingerling potatoes)
1 egg, beaten
1/3 onion, finely diced
1 tbs flour
Salt & Pepper (I used seasoned salt in lieu of table salt)
Shred the potatoes and dice the onion.
Mix together with the egg, flour, and seasonings.
Heat the oil in a large frying pan. Scoop a large spoonful of the potato mixture into the pan once the oil is hot, and smash down with a spatula.
Cook at medium-high heat for approximately 4 minutes on each side.
Serve with freshly shredded cheese, sour cream, or even a poached egg!
Crispy and delicious!