Potato Pancakes

Into a cold bowl of water, shred the Russet Potato (1 lb) and Yellow Onion (1/2). With your hands, squeeze the contents of the bowl and mix them around until the water is cloudy. Remove the potatoes and onion, one handful at a time, squeezing out excess water and transferring to a paper towel. Return to a dry bowl.

Add All-Purpose Flour (1 1/2 Tbsp), Simply Organic Garlic Powder (1 tsp), Eggland's Best Classic Egg (1), Salt (1/2 tsp), and Ground Black Pepper (to taste). Mix well.

In a frying pan over medium-high heat, warm the Frying Oil (4 Tbsp). Add the potato and onion mixture in small clumps, patting down to make pancake shapes. Cook for 4 minutes.

Flip and cook for another 4 minutes, or until golden and crispy.

Serve and enjoy!