2 pounds Yukon Gold or russet potatoes
1 medium onion, peeled
1 large egg, beaten
½ cup scallions, chopped, including the green
Salt and pepper
Peel potatoes and put them in a bowl of cold water. Using a box grater, grate the potatoes coarsely into a mesh strainer over a bowl. Do the same with the onion. Using your hands or a kitchen towel, squeeze as much liquid as you can from the potato/onion mixture into the bowl. Wait a few minutes til potato starch has collected on the bottom of the bowl.
Pour off the watery top and combine the potato starch with the potato/onion mixture. Mix in the egg, scallions, salt and pepper.
Heat a griddle or a non-stick frying pan and coat thinly with the oil. When the oil is good and hot, add 2 tablespoons of the potato mixture to the griddle and flatten with a spatula. Fry for two or 3 minutes until golden then flip over and brown the other side.
Remove from pan. Drain on paper towels. Serve immediately.
NOTE: If you want a thicker pancake, you can add another egg plus 1/3 cup flour or matzo meal to the batter.
Makes about 2 dozen pancakes
Adapted from Joan Nathan
by Scott R. Kline