6 russet potatoes, peeled and quartered lengthwise
2 Tbsp flour
1 egg, lightly beaten
1 tsp kosher salt
1/2 tsp ground pepper
Olive oil or vegetable oil for frying
With your food processor fitted with the shredding disc, shred the potatoes. Transfer to a towel, gather the sides up and twist, squeezing out as much moisture as possible.
Add the potatoes to a large mixing bowl. Add flour, egg, salt and pepper. Toss to combine.
Heat a large skillet over medium high heat. Add a tablespoon or two of the oil, just enough to coat the bottom of the pan. Once the oil runs quickly in the pan, add small handfuls of the potato mixture. Flatten with a spatula. Cook until golden on the edges, about 2 minutes. Flip and cook on the other side until golden. Remove pancakes from the pan and set aside. Add a tablespoon or two to the pan and add more potato mixture. Repeat until all pancakes are cooked.
Rookie's Notes: I used a pretty large skillet when doing this, but I only did 3 pancakes at a time. The more you put in there, the lower the temperature is going to get in the pan. You want a nice golden crust on each side and the pan has to be plenty hot for that. I guess what I am trying to say is don't overload your pan. Be patient. They cook quick.
As for the oil, make sure you put some in before each batch. You will not get a golden crust without it.
If your potato mixture starts to discolor a bit while it waits for it's turn in the pan, no worries. It won't effect the taste at all and the color goes away when it's cooked.
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