2 large eggs
Kosher salt to taste
pepper to taste
1 lb medium-sized russet potatoes, peeled 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, whisk 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.
pepper to taste
1 lb medium-sized russet potatoes, peeled 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, whisk 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.
file photo for reference only
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