Lacy Cleary of NYCityEats adapted from the recipe by Teri of The Freshman Cook.
http://nycityeats.com/wordpress/5457/cheddar-potato-pancakes-secret-recipe-club/
(Lacy fried some bacon first and used the dripping to fry the pancakes. She also made some eggs to go with them as breakfast.)
Ingredients:
3 small – medium potatoes, grated and wrung dry to remove all moisture
1/2 small onion, diced small
1 egg
1/4 flour
1/3 cup shredded cheddar cheese
salt
pepper
oil for frying (or bacon fat)
Preparation:
1. Mix all ingredients, except for the oil, in a bowl. Mix well so there are no clumps of flour. Add the salt and pepper to taste.
2. Heat the oil over medium heat in a sauté pan. Add about 1/3 cup of the potato mixture to the pan at a time (you will get about 3 pancakes).
3. Fry for about 5 minutes on each side, smashing the pancake down after the flip.
4. Once nice and golden brown and crispy remove from pan and let drain on paper towels.
5. For breakfast, place bacon and eggs (with runny yolks) on top of the potato pancakes and serve.
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