Ingredients:
2 medium sized Russet Potatoes - peeled and shredded
1/3 C. shredded yellow onion
1 egg
1 Tbsp. flour
1/2 tsp salt
1/4 tsp fresh ground pepper
1/4 tsp garlic powder
1/4 C. shredded Parmesan cheese
Place shredded potato and onion in a medium sized bowl layered with paper towels. Place more layers of paper towel on top and squeeze to remove liquid. You may have to do this a couple more times until most of the moisture is removed from the potato/onion mixture.
To the bowl, add remaining ingredients (egg through cheese). Mix well to combine. Separate into 4 "blobs".
Heat oven to warm.
Coat the bottom of a large skillet with 1/8 inch olive oil. Heat on medium high heat. One at a time, pat the "blobs" into flat patties (sort of like a hamburger patty). Fry them 2 at a time, 3 minutes on each side or until nicely browned. Adjust the heat as needed to ensure they do not burn. Place cooked pancakes onto a paper towel to drain excess oil, then place them on the rack in your oven to keep warm. Enjoy!
NOTE: I like to serve these with a large salad for a light dinner.