Using a grater, roughy shred the potatoes and onion. Then toss them together in a large bowl.
Using a clean kitchen towel or some clean paper towels, squeeze out as much liquid as you can from the potato and onion shreds.
In a separate small bowl, whisk together the egg, flour, and salt.
Pour egg mixture into the potato shreds.
Stir well to coat all potato shreds evenly.
Heat a skillet over medium heat with enough oil to form a thin layer on the bottom, approximately ⅛" deep.
Use a large spoon to transfer a scoop of the potato mixture into the pan, then flatten it with a spatula.
Allow potato pancake to cook 3–4 minutes or until the edges are starting to brown.
Flip pancake and continue cooking for an additional 3–4 minutes.
Repeat until all the potato shreds have been used up. (I made 8 pancakes, but the number you get depends on the size you make them.) You may need to add additional frying oil between batches.
Notes
Do not rinse the potato shreds, the starch will help the pancake stick together.
Both sides of the potato pancakes should be golden brown when finished.
You can keep the finished potato pancakes in the oven in a baking dish at 200°F while you finish cooking the rest.
Garnish your pancakes with sour cream and green onions!
You can add some of your favorite seasonings to the potato mixture for additional flavor if you desire.
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