Potato Pancakes, Version II

Ingredients

• About 2 pounds baking potatoes, such as Idaho or Russet, peeled
• 1 teaspoon salt
• 3 tablespoons any oil or butter

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    181 calories; 7 grams fat; 0 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 3 grams protein; 395 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Grate the potatoes by hand or with the grating disk of a food processor; drain very briefly, pressing lightly. Mix in salt.
2. Heat the oil or butter over medium heat, preferably in a large, seasoned cast-iron or non-stick skillet. Drop potatoes in by large spoonfuls, flattening the pancakes with the back of the spoon. Don’t try to turn them until they’re brown and crisp on the first side.
3. Turn and continue cooking until brown and crisp on the second side, about 6 to 8 minutes total. Or put the whole batch of potatoes in the pan at once; when the underside is brown (it will take 10 to 15 minutes), slide the pancake out onto a plate. Cover with another plate, then invert the two plates. Return to the pan, uncooked side down, and finish cooking. Serve hot or at room temperature.

20 to 40 minutes