I received this recipe from a chef I worked with at a local restaurant. His grandfather was a chef in Germany and this has been passed down from him. These are lovely and crispy. We used to serve them topped with gravlax or smoked salmon and crème fraiche.

Ingredients:

6 Yukon Gold potatoes, peeled and shredded

1/2 onion grated

2 eggs

1 tbsp. potato starch

Oil for frying

Preparation:

Mix together potato and onion. Squeeze out any excess juice. Add in potato starch. You may adjust the amount of starch depending on moisture of potato mixture. Add 2 beaten eggs. Let sit 10 minutes.

Form the mixture into potato patties about 3″ in diameter and 1 inch thick. Heat oil in a saute pan over medium high heat and cook until golden, turning once. Then finish off in an oven if necessary.