Ingredients:
4 large potatoes (about 1.5 pounds)
1/2 onion
2 large eggs
¼ cup all-purpose flour (or more as needed)
1 teaspoon salt
½ teaspoon black pepper
Vegetable oil for cooking
For serving:
Your favorite sausages (such as bratwurst, kielbasa, or Italian sausage) cooked according to package instructions
Applesauce or sour cream
Instructions:
Grate the potatoes and onion: Using a box grater, grate the potatoes and onion on the coarse side.
Squeeze out excess moisture: Transfer the grated potato and onion mixture to a colander or cheesecloth-lined bowl and squeeze out as much excess moisture as possible.
This will help the potato pancakes to crisp up properly.
Whisk the eggs and add seasonings: In a large bowl, whisk together the eggs, salt, and pepper.
Combine the potato mixture with the eggs: Add the grated potato and onion mixture to the egg mixture and stir to combine.
If the mixture seems too wet, add additional flour, a tablespoon at a time, until the mixture thickens slightly and holds its shape.
Heat the oil in a large skillet: Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
Cook the potato pancakes: For each potato pancake, spoon about 1/4 cup of the potato mixture into the hot oil. Flatten the potato mixture slightly with a spatula to form a patty.
Cook for 3-4 minutes per side, or until golden brown and crispy. Drain on paper towels.
Serve: Serve the potato pancakes hot with your cooked sausages and applesauce or sour cream for dipping.
Tips:
You can use any type of sausage that you like for this recipe.
If you don’t have a box grater, you can shred the potatoes and onion using a food processor.
To test if the oil is hot enough, flick a little bit of water into the pan. If the water sizzles and pops, the oil is hot enough for frying.
Leftover potato pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven until warmed through.