Potato Pancakes. I was taught that this was a Swiss recipe, but I once worked in a kitchen where I listened to people from 4 different countries (none them from Switzerland) argue that that this had originated in their country, and others had stolen the idea. So I have came to the conclusion that this in pretty much a European/Russian recipe.

I use mash potatoes and egg as a binder, if it is still a little wet I would use a bit of instant potato to dry the excess moisture. Some recipes call for for a bit of flour, and others recommend squeezing the excess water out into a bowl, let settle then pour off the water and return the settled starch to the grated potatoes.

Just a side note, I always try to have instant potatoes in my pantry to use as a drying agent. Anything that you might not want to add flour or breadcrumb to, but needs something to dry up the extra moisture, like potato pancakes, fishcakes or soggy mashed potatoes

Roesti Potatoes

3 or 4 peeled potatoes

1 onion

1 cup mashed potatoes

1 egg

salt

pepper

Directions

Grate the potatoes into a bowl.

Then grate the onion into the bowl. Discard the larger bits

Mix in the mashed potatoes and the egg.

Season with salt and pepper

Fry in an oiled pan, when browned turn and cook the other side. When crispy remove and serve.you can serve individual sized or if you wish fill the entire pan. Although the pan sized patties are much harder to flip.