Potato Pancakes – my way. Great for breakfast or with roasted meats. Use shredded hash brown potatoes from the dairy section of your favorite supermarket – a great short-cut for RV cooking. There is no longer a reason to grate potatoes (and your fingers)!

2 eggs
1/3 cup flour (or matzo flour)
salt & pepper, to taste
2 or 3 spring onions, chopped
1 package (1 lb., 4 oz.) Simply Potatoes Shredded Hash Browns (unflavored)
Oil for frying (I use canola)

SERVE WITH:
Applesauce
Sour Cream

In a large bowl, beat eggs and flour with salt and pepper with a wire whisk to blend well. Stir in chopped onion. Add one package of shredded hash brown. Stir carefully to coat all potatoes. Heat thin layer of oil in a large frying pan. Scoop potato batter by 1/4-cup-fulls into hot oil and flatten with spatula to approximately 3-inch-wide pancakes. Fry, on a medium flame, until brown and crispy, about 3 or 5 minutes on each side. Drain for a moment on paper towels.

Serve with sour cream and applesauce.

Makes 10-12 latkes.

My Other Latkes

If you prefer a more traditional latke, use this method: Place the eggs, flour, salt, pepper and half of the shredded potatoes in the bottom of a food processor. Pulse for 30-45 seconds until well blended. Place in a medium sized bowl. Add the remaining shredded potatoes and the onion and stir with a spatula to blend. Fry as directed above.

My Other Latkes, another way

Substitute 1/2 cup minced yellow onion for the green onion.

Notes: If you like your latkes more pancake-like, use 3 eggs and ½ cup flour. When making latkes for a large group, it is possible to keep the pancakes warm in batches on a cookie sheet in a 250° oven.