This is my granddad’s fave recipe ever. The house smells amazing whenever I make it

Grate potatoes and squeeze out excess moisture with a kitchen towel.

Combine grated potatoes with chopped onion.

In a separate bowl, blend egg, flour, salt, and pepper until smooth.

Gradually mix the egg mixture into the potato-onion mixture.

Heat oil in a skillet over medium-high heat.

Drop spoonfuls of potato mixture into the skillet, flattening them into pancakes.

Fry for 3-4 minutes on each side until golden brown and crispy. Drain on paper towels.

Serve hot with your preferred toppings and sides.



Keep cooked pancakes warm in a low oven if not serving immediately. Leftovers can be refrigerated and reheated.

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