• 4servings
  • 60minutes
  • 69calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12, C, P
MineralsNatrium, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound(s) russet potatoes , peeled and grated

  2. 1 medium yellow onion , peeled and grated

  3. 1 teaspoon(s) salt

  4. 1/8 teaspoon(s) freshly ground black pepper

  5. 2 1/2 teaspoon(s) freshly grated nutmeg

  6. 2 tablespoon(s) all-purpose flour

  7. 1 egg , lightly beaten

  8. 1 1/2 tablespoon(s) canola oil

Instructions Jump to Ingredients ↑

  1. Toss the potatoes, onions, salt, pepper, nutmeg, flour, and egg together in a large bowl. Heat 3/4 tablespoon canola oil in a large nonstick skillet over medium-high heat. Drop 3 tablespoons of the potato mixture (1 per pancake) into the pan. Flatten each pancake with a nonstick spatula. Reduce the heat to medium-low, and cook until pancakes are golden brown -- about 5 minutes each side. Transfer to a paper towel-lined plate. Repeat, using all the batter and adding additional oil as needed. Serve warm.


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