The Versatile Potato Pancake

• From: Washington State Potato Commission

Ingredients

• 6 large russet potatoes

• 2 medium Walla Walla onions

• 1/2 lemon

• 4 eggs

• 1/2 cup gluten-free, all-purpose flour

• 1/2 cup sunflower or safflower oil

Serve with applesauce, top with melted cheese, or pile high with veggies—the sky's the limit!

Directions

• Scrub potatoes with vegetable brush under cold running water. With food processor shredder attachment, or box shredder, shred potatoes and onions.
• In colander, rinse potato and onion mixture well with cold water. Drain well, then squeeze water out with hands and then paper towels.
• Turn potato and onion mixture into large bowl. Squeeze lemon juice over and toss to mix.
• In medium bowl, beat eggs until blended. Stir into potato and onion mixture. Sprinkle flour over mixture and mix in; season to taste. Form mixture into six patties.
• In large skillet over medium-high heat, heat a few tablespoons of the oil. Add patties but do not crowd. Cook until well-browned on one side, about 4 to 5 minutes, then turn and cook second side.
• Remove from pan and keep warm on paper towel covered baking sheet in oven turned to low heat. Add additional oil to skillet and repeat until all pancakes are cooked.
• Top with any of the following combinations: sour cream and sliced scallions, maple syrup and crushed pecans, over-easy egg and sliced scallions, fruit preserves and whipped cream.