2 medium russet potatoes, shredded
½ medium onion, finely chopped
¼ cup all-purpose flour
1 egg
1 cup oil for frying, or as needed
salt and pepper to taste
Directions
Gather all ingredients.
Rinse shredded potatoes until water is clear, then drain and squeeze dry.
Place shreds in a bowl and mix in the onion, flour, and egg until evenly distributed. Also season with 1/2 tsp salt and a good serving of black pepper.
Heat oil in a heavy skillet pan (not too much oil, enough to last oily until turned so there's oil for the latter half. Medium-hot. Make one big like pan or individual servings, 1/4 amount per person?
Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping. Remember that you started with raw potatoes so make sure is well cooked.
Remove from pan, and drain on paper towels, serve