Potato Pancakes
3 cups shredded potatoes*
1 egg, beaten
3 tbsp all-purpose flour
1 tbsp grated onion
1/2 tsp garlic powder
1 tsp salt
1/4 tsp pepper
Shred potatoes with a food processor or box grater. Put potatoes in a towel or cheesecloth and squeeze the water out.
In a medium bowl, mix potatoes, flour and seasoning. In a small bowl, beat the egg and stir in onion.
Stir egg into potato mixture, coating the potatoes well.
Add enough oil to cover the bottom of a large skillet. Using a 1/4 cup measure, drop into skillet and flatten with a spatula. Fry in batches until golden brown on both sides.
Drain pancakes on paper towels. Sprinkle with chives, parsley or in my case a little basil, if you like. Serve with sour cream on the side.
* I used dehydrated hashbrowns I had on hand. Rehydrated with water and squeezed dry.
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