Crispy Potato Pancakes with Sour Cream

No kidding - this is the first recipe I ever developed on my own. I was 7. That's how early my food obsession began.

I can't begin to tell you what I was thinking when I came up with this; that was a looooong time ago. But I have made them for years and years - and constantly get requests to make them again. There are several dishes that these pancakes aren't quite - hashbrowns, German pancakes, latkes. These are none of them.   Crunchy outside, soft inside, sour cream on top - what they ARE is just plain good. You can even throw leftovers in the toaster oven for a minute and they're good all over again.

4-5 large russet potatoes, skin on, grated
1 medium yellow onion, grated
1 egg, beaten slightly
3 Tbl flour
2 Tbl SOS (see blog entry for SOS)
oil for frying
Sour cream to top the pancakes

1. In a large skillet, heat oil to the depth of about 1/4 of an inch over medium high heat.
2.  In a large mixing bowl combine first five ingredients and mix very well. Using approximately 1/4 cup drop large spoonfuls of the potato mixture into the hot oil and pat the potato until it forms a little patty, and it's rather flat. Mine always seem to be much more oval than round - but nobody cares. Repeat until your pan is full - 3-4 pancakes at a time. Don't overcrowd your pan.
3. Fry on the first side until you can see the potato bits at the edges of the pancake turning a rich golden brown. Depending on the heat of your oil, the size of your pan and the size of your pancake this could be five-ten minutes. Flip and give the second side about five minutes - again - golden brown and beautiful is what you're looking for - so however long that takes in your world.
   
4. Repeat until you've worked through the entire batch. When each pancake comes out, transfer it to a rack or paper towel lined plate, then to a warm platter in a slow (125F) oven.
5. To serve, top each pancake with a dab of sour cream.