savory style: Potato Leek Pancakes

Otherwise known as latkes, as they were called in my house growing up, are a delicious and not so everyday way to use your run of the mill potatoes and onions. I happened to have leftover leeks in my cabinet but any finely chopped onion will do. Simply grate up your potato, finely chop your onion. Whip it all together with an egg and a sprinkle of flower and fry it up in a pan for a delicious side to any breakfast, lunch or dinner. Don't forget the sour cream!

Ingredients:

1 large, peeled, yukon gold potato

1/2 cup shredded leeks

1 large egg

2 tsp flour

salt and pepper

vegetable oil

1. In a food processor using the shredding blade shred the potato (if you don't have a food processor you can try using the large side of a cheese grater).

2. Chop the onions/leeks to be approximately the same length and width as the potato.

3. Preheat a pan over medium-high heat with about a 1/2 inch of vegetable oil.

4. Squeeze the excess liquid out of the shredded potato and mix in a bowl with the leeks, egg, flour and a sprinkle of salt and pepper.

5. Test the oil by placing a tiny bit of potato mixture into the pan. If it bubbles when the test bit it placed your oil is ready.

6. Use a slotted spoon to scoop about 1/4 cup of potato mixture out of bowl. Use your clean hand to squeeze excess liquid through the slotted spoon and place the potato/onion mixture into the oil.

7. Cook approximately 2 minutes on each side or until you begin to see the bottom of the potato pancake browning.