Potato Pancakes
Ingredients:
2 medium-size (1 pound) russet baking potatoes (peeled)
1/2 small yellow onion (peeled)
1 large egg (beaten)
1 tablespoon plain dry bread crumbs
2 tablespoons minced parsley
1-1/2 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter or margarine
Directions:
- Preheat the oven to 200°F and place a large baking sheet in the oven to warm.
- Using the shredding disc of a food processor or the coarse side of a hand grater, grate the potatoes and place in a bowl of ice water.
- Grate the onion.
- In a large bowl, combine the egg, bread crumbs, parsley, thyme, salt, and pepper.
- Transfer the potatoes and the onion to a strainer, press them gently with your hand to squeeze out any excess liquid, and discard the liquid.
- Add the potatoes and onion to the egg mixture and toss until thoroughly coated.
- In a 12-inch nonstick skillet, melt 1 tablespoon of the butter over moderate heat.
- Using a scant 1/4 cup of batter for each pancake, drop the potato mixture into the skillet, flattening each cake with a spatula to form 4-inch rounds.
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