4 medium russet potatoes, peeled and shredded
4 Tbsp. all-purpose flour
1 Tbsp. minced dried onion
1/2 tsp. salt
1/8 tsp. black pepper
Butter or canola oil
1. Rinse potatoes in cold water; drain well.
2. In a large mixing bowl, lightly beat the egg. Add potatoes and stir to combine. Add flour, onion, salt and pepper and mix well.
3. In a large skillet, heat butter or oil over medium heat. Drop potatoes by 1/4 cupfuls onto the hot skillet and flatten to form a pancake. Fry until golden brown, turning once. Drain on paper towels. Repeat with remaining potatoes, adding a little more oil or butter to the skillet before each new batch (should make about 12 pancakes, depending on size). Serve warm.