Recipe Adapted from the Culinary Institute of America
~from Savoring Time in the Kitchen
2-1/2 pounds russet potatoes, coarsely grated
8 oz coarsely grated onions, coarsely grated
1 tablespoon minced garlic
2 tablespoons chopped parsley
2 tablespoons sliced chives
3 eggs, slightly beaten
1 tablespoon all-purpose flour
Salt and pepper to taste
2-4 tablespoons extra virgin olive oil
Scrub, peel, and coarsely grate the potatoes and onion and squeeze out excess moisture. In a large bowl, combine them with the garlic, parsley, chives, eggs, and flour. Season with salt and pepper to taste.
Heat the oil in a large, heavy skillet ( prefer cast iron for making these) over medium heat. Add about 1/3 cup of the potato mixture to the pan and flatten with a spoon to form a galette about 3 inches in diameter. Cook until golden-brown on both sides and cooked through, approximately 6 minutes per side.
Drain on absorbent paper towels and serve immediately. They can also be made in advance and reheated in a hot skillet just before serving.