2 medium-size (1 pound) russet baking potatoes (peeled)
1/2 small yellow onion (peeled)
1 large egg (beaten)
1 tablespoon plain dry bread crumbs
2 tablespoons minced parsley
1-1/2 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter or margarine
Makes eight 4-inch pancakes.
Preparation time: 20 minutes.
Cooking time: 15 minutes.
Step 1:
Preheat the oven to 200°F and place a large baking sheet in the oven to warm. Using the shredding disc of a food processor or the coarse side of a hand grater, grate the potatoes and place in a bowl of ice water. Grate the onion.
Step 2:
In a large bowl, combine the egg, bread crumbs, parsley, thyme, salt, and pepper. Transfer the potatoes and the onion to a strainer, press them gently with your hand to squeeze out any excess liquid, and discard the liquid. Add the potatoes and onion to the egg mixture and toss until thoroughly coated.
Step 3:
In a 12-inch nonstick skillet, melt 1 tablespoon of the butter over moderate heat. Using a scant 1/4 cup of batter for each pancake, drop the potato mixture into the skillet, flattening each cake with a spatula to form 4-inch rounds.
