These are delicious topped with smoked salmon, poached eggs, or eaten just on their own (my kids like to dip them in ketchup). You can also substitute sweet potatoes for the Yukon Golds, though they’ll be a little crunchier in the middles; I’ve also enjoyed switching out half of the potato for shredded zucchini.
6 medium Yukon Gold potatoes, peeled and shredded (I just use a box grater)
1/2 a medium onion, grated
1/2 cup all-purpose flour
2 eggs, beaten
1 tsp. salt
1/4 tsp. pepper
Canola and olive oils (or another neutral oil and some olive oil), for frying
Place the shredded potatoes in the center of a clean, sturdy dishtowel. Wringing the towel over a sink, squeeze out any moisture in the potatoes. Put the dry potato shreds into a large bowl and add the grated onion, flour, eggs, salt, and pepper. Mix thoroughly with a fork until everything is evenly combined. In a large nonstick skillet over medium-high heat, warm a mixture of canola oil and olive oil — just enough to have about 1/4 inch coating on the bottom of the pan. When the oil is hot but not smoking, it’s time to cook the pancakes. Form the pancakes with a level 1/4-cup scoop; pat each one down firmly with the back of the measuring cup to spread the pancakes out into 4-inch-diameter rounds. Cook until golden brown on both sides, about 3-5 minutes per side; drain on paper towels, season again with a little coarse salt, and serve warm.