Ingredients:

  • 2 pounds (900g) Yukon Gold potatoes, peeled
  • 1 large yellow onion, peeled
  • 1 large egg, lightly beaten
  • 1/4 cup (30g) all-purpose flour, plus more if needed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated nutmeg
  • 6 tablespoons (85g) unsalted butter, divided
  • Vegetable oil (optional)

Instructions:

  1. Grate the potatoes and onion. Immediately place in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible.
  2. In a large bowl, combine the squeezed potatoes and onion with the egg, flour, salt, pepper, and nutmeg. Mix well.
  3. If the mixture seems too wet, add a tablespoon of flour at a time until it holds together.
  4. Melt 2 tablespoons of butter in a large skillet over medium heat. If using, add a tablespoon of vegetable oil to prevent burning.
  5. Drop spoonfuls of the potato mixture into the hot pan, forming pancakes about 3 inches in diameter. Don't overcrowd the pan – work in batches.
  6. Cook for 3-4 minutes per side, or until golden brown and crispy. Add more butter to the pan as needed between batches.
  7. Remove the cooked pancakes from the pan and place them on a paper towel-lined plate to drain any excess oil. Serve immediately with your favorite toppings.