Prep time: 15 minutes

Cook time: 4-5 minutes

Materials:

• 1 lb. Russet potatoes (grated)
• 1 large onion (finely diced)
• 2 eggs
• 1/4 cup sour cream
• 1/4 cup potato starch
• Salt and pepper to taste
• Vegetable oil

For the mushroom sauce (optional):

• 1 large onion (finely chopped)
• 14 oz white mushrooms (cubed)
• 1 cup and 1/14 cup water
• 1/4 cup all-purpose flour
• 2 tbsp. vegetable oil
• Salt and pepper to taste

Process:

1. Grate the potatoes (watch video to see which grater to use) and put them into a medium sized mixing bowl.
2. Add in onion, egg, sour cream, flour, salt, and pepper. Mix well and chill for 10-15 minutes.
3. In a skillet add in enough oil to cover 1/4 inch of the bottom. Keeping the heat on medium low add in 1/3 cup of the mixture and fry the pancakes 3-4 minutes on each side or until fully cooked through.

For mushroom sauce:

1. In a measuring cup or mixing bowl combine the water and all- purpose flour. Mix well and set aside.
2. In a small skillet add in the vegetable oil and onion. Keeping the heat on medium cook the onion until it becomes translucent (about 3-4 minutes).
3. Add in the mushrooms and cook for an additional 4-5 minutes until the mushrooms are cooked through. Remove from heat and set aside.
4. In a small sauce pan add in the water and bring to a boil.
5. Keeping the heat on medium/ high add in the cooked onion/ mushroom mixture.
6. Once the mixture comes to a boil again add in the flour and water mixture.
7. Mix well and cook until the mixture starts to thicken.
8. Top the potato pancakes with the sauce and ENJOY!