Potatonik

Adapted from Joan Nathan's Jewish Cooking in America

Serves 4-6

• 2 lbs. potatoes, peeled and grated

• 1 medium onion, peeled and grated

• 2 eggs

• 2 tbs. plain bread crumbs or matzo meal

• neutral oil, such as sunflower or grapeseed 

Grate potatoes and onion by hand or with a food processor, and then drain in a colander or strainer.

Combine potatoes and onions in a large mixing bowl with eggs, breadcrumbs, and salt and pepper to taste.

Heat 1/8 inch of oil in a large, deep skillet, either nonstick or seasoned cast iron on medium-high. When oil is hot, pour the potato batter into the pan, and smooth the top.

Cook, shaking pan occasionally; adjust heat so mixture sizzles but does not burn until bottom is nicely browned, at least 15 minutes.

To turn, slide cake out onto a large plate, cover with another large plate and invert. Add a little more oil to pan if necessary, and slide pancake back in, cooked side up.

Cook 15 minutes or so longer, until nicely browned. Serve hot or warm.

---