My mom used to make these a lot, especially when we had leftover mashed potatoes. I didn’t have any potatoes this time, but was craving them.
David helped me shred about 8 Yukon gold potatoes. We rinsed them in cold water. It is important to drain the potatoes before adding any of the other ingredients. The drier the shredded potato,. the crispier it gets.
You will need:
Shred the potatoes (as many as you like), and shred the onion.
It is the same texture, and same size as the potatoes so
the cooking time remains the same ratio.
Soak in cold water to prevent the potatoes from turning grey or brown.
Use a clean dish towel to squeeze the water from the potatoes, and onions.
I didn’t have any mashed potatoes (it is the best binding agent), so I used flour.
Regular flour (I started with about 1/4 cup, and then added more),
two eggs, salt and pepper.
Mix. If it appears watery, add more flour.
Drop by spoonfuls into a hot pan with oil.
Test the oil first, by adding a shred or two and it simmers.
Spread out into an even flat layer.
Flip (they should hold together), and brown the other side.
Don’t crowd the pan, it decreases the heat of the oil.
Remove from the pan, and rest on paper towels to absorb the excess oil.
You can keep them warm in a 250 degree oven,
on a cooling rack on a sheet pan until ready to serve.
Mom used to serve them with some applesauce,
but they are good as is,
or with gravy, or ketchup.