CRISPY POTATO CAKES

Adapted from foodnetwork.com

3/4 cup grated onion
4 small Russet Potatoes, finely grated
1 tsp. all-purpose flour
1 large egg
1/4 tsp. salt
1/4 tsp. black pepper, freshly ground
3 Tbls. olive oil
1 Tbls. unsalted butter

Place grated onion and potato in a wire mesh strainer over a bowl. Let the collected solution sit for a few minutes, then carefully pour off the liquid, retaining the potato starch residue in the bottom of the bowl. Add onion and potato to this starch. Beat flour into the egg, stir this into the potatoes and mix well with salt, and pepper. In a large non-stick sauté pan, heat olive oil and butter over medium-high heat. Once the bubbles from the butter subside, spoon 3 heaping tablespoons of the potato mixture into the sauté pan. Repeat, making 4 to 6 pancakes. Cook pancakes about 4 minutes on each side, assuring that both sides are well browned and the potato is cooked through. Reduce the heat of the pan if the potato cakes are browning too quickly in order to make sure the inside is cooked completely. Remove the cakes to a paper towel-lined plate as they finish, then season with salt while hot.