Potato pancakes

Prep: 15 minutes

Cook: 20-25 minutes

Makes: about 8 servings (four 8-inch pancakes)

1 egg

2 pounds russet potatoes

1 medium onion

¼ cup flour

2 teaspoons kosher salt

¼ teaspoon white or black pepper, ground

Vegetable oil as needed

Sour cream and applesauce

1. Break egg into a large bowl and whisk lightly. 2. Peel potatoes, grate them, then add to the bowl on top of egg.

3. Peel onion, grate it, then add to the bowl on top of potatoes.

4. Add flour, salt and pepper. Stir to combine all ingredients thoroughly. As the batter sits, the water will separate from the potatoes. Either pour it off or stir it back into the mixture to create an even consistency before cooking.

5. Heat an 8-inch nonstick skillet over medium heat. (Note: If you have two 8-inch pans, use them both to cut down on cooking time.) When hot, add oil to coat bottom. Spoon one-quarter of potato mixture into pan and smooth out to cover entire bottom evenly. Cook over medium heat until golden brown and crisp, 8 to 10 minutes. Flip and cook other side until bottom is brown and crispy and potatoes are cooked through, 8 to 10 minutes. Remove to a warm plate and keep in a warm oven until all pancakes are made.

6. Cut pancakes into wedges and serve immediately with sour cream and applesauce.

Nutrition information per pancake: 165 calories, 4 g fat, 0 g saturated fat, 0 mg cholesterol, 29 g carbohydrates, 3 g sugar, 4 g protein, 495 mg sodium, 2 g fiber