This is an old family recipe that we've been making for decades. Make sure to use firm cooking potatoes. The amount of oats will depend on how watery your potatoes are. The mixture has to stick together.
Ingredients
- medium potatoes: 20 piece
- onion: 1 piece (chopped)
- egg: 1 piece
- rolled oats: 5 Tbsp (or more if needed)
- oil: 4 Tbsp (or more if needed)
- salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Peel potatoes and finely grate. Set grated potatoes onto a clean kitchen towel, twist to close, and press most of the liquid out of the potatoes, leaving only a little moisture.
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Mix pressed potatoes, onion, egg, and oats in a large bowl and season with salt and pepper.
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Heat oil in a large skillet. Shape small potato pancakes with 2 spoons out of the potato mixture and set into the hot oil. Bake in batches until browned, 3 to 5 minutes per side, adding more oil as necessary. Drain on paper towels before serving.
