1. Grate potatoes into a large mixing bowl; add
the flour, baking powder and salt; stir to combine.

2. Add onion and egg; mix well.

3. In a large, heavy, non-stick skillet, heat
1 tablespoon oil over medium heat. Using a tablespoon, spoon potato mixture into skillet,
using about 2 tablespoons per pancake.
(Skillet should hold about 4 pancakes at a time)

4. Flatten mixture slightly with a spatula. Cook pancakes 4 minutes, then flip and cook another
4 minutes or until golden brown, crisp and cooked through.

5. Remove pancakes from the skillet, then transfer them to a serving platter and keep warm in a 300°F oven until serving

6. Cook remaining pancakes in batches, using
1 tablespoon oil in the skillet for each batch

Serve pancakes with sour cream, if desired.

2 pounds Idaho Potatoes, peeled*

1/4 cup flour

1 teaspoon baking powder

3/4 teaspoon salt

1 large onion, grated

1 egg, lightly beaten

1/3 cup vegetable oil

1/2 cup sour cream, optional

*Time Saving Tip:

A 4-ounce package of skillet hash browns may be substituted for the fresh potatoes. Follow package directions for rehydrating the potatoes, then drain them and proceed with the recipe.