MAKES 6

• 2 Yukon gold potatoes
• 2 tablespoons flour
• 1/2 cup milk
• 1 large egg
• salt and pepper to taste
• butter, to fry

Peel and cube one of the potatoes. Place the cubed potatoes in a pot and cover with water. Salt, then bring to a boil. Simmer until very soft, then drain well and mash. Let cool slightly.

Peel the remaining potato and use a box grater to shred. Squeeze out any excess water and toss the potato shreds in with the mashed potato. Mix well and stir in the flour, then the egg. Add just enough milk for everything to come together into a thick batter. Season with salt and pepper.

Melt a pat of butter in a non-stick pan over medium heat. Scoop up about a 1/4 cup of batter into the pan. Fry, on medium, until golden brown, crispy, and cooked through. Patience is key. Flip and fry until crisp on the other side. Repeat until all of the batter is used. Enjoy with sour cream!

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