• 1 ½ lbs of Idaho (russet) potatoes
  • 1 small onion
  • 2 eggs
  • 2 Tbsp flour
  • 2 tsp salt


    Using the large hole on a box grater, grate potatoes and the onions into a mixing bowl. Squeeze the grated potatoes and onion and save the water from the potatoes.  After the water from the potatoes has settled, pour off the water and save the  starch which settled to the bottom. Beat the eggs and add them to the starch and combine well.  Add the flour and salt and combine all. Pan fry in a sauté pan in a generous amount of vegetable oil until golden brown and crispy on the outside, and cooking through on the inside.