Herbs-Seasoned Potato Pancakes
|Russet potatoes||1 Pound, peeled (2 Medium-Sized Ones)|
|Yellow onion||1⁄2 Small, peeled|
|Egg||1 Large, beaten|
|Plain dry bread crumbs||1 Tablespoon|
|Minced parsley||2 Tablespoon|
|Chopped fresh thyme/1/2 teaspoon dried thyme leaves||1 1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Unsalted butter/Margarine||2 Tablespoon|
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.
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.
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.
4. Cook the pancakes for 3 to 4 minutes on each side or until golden brown, then transfer to the baking sheet in the oven while you bake the remaining cakes. Add the remaining tablespoon of butter to the skillet when needed. Serve piping hot with Chunky Cinnamon Applesauce. This may easily be doubled.