Potato Pancakes

Place shredded potatoes in a colander and rinse them under very cold water for a few minutes to remove the extra starches. Pat the potatoes dry with a paper towel and transfer to a large bowl. Add grated onion, egg, flour, salt and pepper. Stir to combine completely.

Heat oil in a frying pan over low to medium heat. When the oil begins to bubble slightly (after about 5 minutes), spoon the potato mixture into the oil in patty sized spoonfuls. Allow the potatoes to brown on one side for about 4 minutes and then flip. Remove when golden brown on each side.