Potato Pancakes

Ingredients

• 1 pound(s) russet potatoes, peeled and grated
• 1 medium yellow onion, peeled and grated
• 1  egg, lightly beaten
• 2 tablespoon(s) flour
• 1 teaspoon(s) salt
• 1/8 teaspoon(s) freshly ground pepper
• 1 1/2 tablespoon(s) canola oil

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Directions

Combine all ingredients except oil in a bowl. Heat 3/4 tablespoon oil in a nonstick skillet over medium-high heat. Drop 3 tablespoons batter (1 per pancake) into the pan. Flatten each pancake with a nonstick spatula. Reduce the heat to medium-low, and cook until golden brown — 5 minutes each side. Transfer to a paper towel-lined plate. Repeat, using all the batter and the remaining oil as needed. Serve warm.