Wednesday, September 26, 2012


2 large eggs
Kosher salt to taste
pepper to taste
1 lb medium-sized russet potatoes, eppled and cut in half lengthwise
2 medium yellow onions, quartered
1/2 cup matzo meal
4 tbsp olive oil

In a large bowl, using a wire whisk, whick together the eggs, teaspoon salt, and 1/4 teaspoon pepper.

Using a large grating disk in food processor (the large size of a box grater) grate the potatoes and onion; add to the egg bowl; toss to combine.

Add the matzo meal to the mixture and mix to combine.

Heat half the oil in a large skillet over medium heat. Using 1/4 cup measure, drop mixture into the hot oil.  Mash gently with spatula to flatten into pancake shapes and cook until browned, about 4 to 6  minutes per side.  Transfer to plate and repeat with more mixture until all is used.  Add the additional oil as needed.

Serve pancakes with applesauce, if desired.

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