This recipe has been recreated from the 90th anniversary edition of the Menorah Cookbook.
Ingredients
| 4 large | Agria potatoes, peeled or scrubbed clean (Main) |
| 1 | Onion, peeled |
| 1 | Egg, beaten |
| 1 tsp | White pepper, freshly ground |
| ½ tsp | Salt |
| 1 sprinkle | Nutmeg, finely grated |
| 1 dash | Oil, for frying |
| 1 small knob | Butter, for frying |
Directions
- Coarsely grate potatoes, squeezing in handfuls to remove excess liquid, dry in a clean tea towel, then place in a large mixing bowl. Grate the onion into the potato, and combine withthe egg, pepper, salt and nutmeg.
- Heat a little olive oil with a knobof butter until foaming. Add large spoonfuls of potato, pressing out into rounds, and fry over a medium heat for 3-5 minutes until the underside is well browned. Flip and cook the other side until golden. Remove to paper towels and place in a warm oven to cook through and stay warm.
- Serve with stewed apple andsour cream sauce, or top them with poached eggs andsour cream sauce.