INGREDIENTS

1 lb. Russet potatoes, peeled (about 2 medium)

2 medium onions shredded

2-tbsp chop scallion

2 large eggs, beaten

1/2 c. all-purpose flour

1 1/2 tsp. kosher salt, divided

Vegetable oil, for frying

Applesauce, for serving

Sour cream, for serving

Using a food processor grate potatoes. And onion, Using a clean dish towel, squeeze out as much liquid as possible, or let drain in fridge overnight.

In a large bowl, combine potatoes and onion and scallion with eggs, flour, and 1 teaspoon salt.
In a large skillet over medium heat, heat about 1/8” oil until shimmering. To test if oil is hot enough, sprinkle with some flour. If flour bubbles and dissolves immediately, oil is ready.
Add a few spoonfuls of potato mixture to the oil and pat down to flatten. Fry until crispy and golden, about 3 minutes per side. Transfer to paper towels to drain, then sprinkle with remaining salt.
Serve with chives, applesauce, and sour cream.