Classic Idaho Potato Latkes

Source: Grown in Idaho

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 

Grate the potatoes into a large mixing bowl; add the flour, baking powder and salt; stir to combine. Add onion and egg; mix well.

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.) 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.

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

Cook remaining pancakes in batches, using 1 tablespoon oil in the skillet for each batch. Serve pancakes with sour cream, if desired.

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.