5lb bag potato (recommend Russet)
2 fresh onions (trust me don’t use frozen!)
Handful of flour (any kind)
1 tsp of salt
Oil (big container)
Grater (or if you have a fancy machine)
Ability to have your kitchen smell
- Peel, cut and grate potatoes using a fancy machine if you have one and hand grater if you do not.
- Also peel, cut and grate onions – you can intersperse these with the potatoes if you want to save your eyes. DO NOT use frozen onions. They equal watery disaster.
- Add one egg and if the mixture seems like clumpy oatmeal add the second.
- Throw in a handful of flour to help it bind.
- Add in salt to enhance the flavor.
- Mix the mix.
- Heat half an inch of oil in the pan. Test with a tiny bit of mix until it starts to sizzle and not sink.
- Take a tablespoon of mix and add it slowly to your pan – careful to not splatter and burn yourself with hot oil.
- Depending on size of your pan add 2 – 4 do not crowd them!
- Keep an eye on them and flip when golden brown.
- When both sides golden brown take out and drain on paper towel. Repeat till mix is done (or you get tired of making them).
- EAT with either sugar, sour cream, or applesauce depending on how your family feels about that.