Potato Latkes

Source: Jennie Grossinger’s The Art of Jewish Cooking

Ingredients

• 2 eggs
• 3 cups potatoes, grated and drained (alternatively, 1 bag of frozen shredded hash brown potatoes, thawed)
• 4 tablespoons grated onion
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons matzah meal
• Vegetable oil, for frying

Instructions

Beat the eggs and add the potatoes, onions, salt, pepper, and matzah meal. Heat oil in a frying pan and drop the potato mixture into it by the tablespoon. Fry until browned on both sides. Keep finished latkes warming in the oven until all are fried, and add more fat or butter to the pan as required.

Enjoy with applesauce and sour cream.