Potato Pancakes with Nutmeg


1 pound(s) Russet Potatoes, peeled
1 medium Yellow Onion, peeled and grated
1 teaspoon(s) Salt
1/8 teaspoon(s) Freshly Ground Black Pepper
2 1/2 teaspoon(s) Freshly Grated Nutmeg
2 tablespoon(s) All-Purpose Flour
1 Egg, lightly beaten
1 1/2 tablespoon(s) Canola Oil


Toss the potatoes, onions, salt, pepper, nutmeg, flour, and egg together in a large bowl. Heat 3/4 tablespoon canola oil in a large nonstick skillet over medium-high heat. Drop 3 tablespoons of the potato mixture (1 per pancake) into the pan. Flatten each pancake with a nonstick spatula. Reduce the heat to medium-low, and cook until pancakes are golden brown -- about 5 minutes each side. Transfer to a paper towel-lined plate. Repeat, using all the batter and adding additional oil as needed. Serve warm.

Recipe shared from: http://www.countryliving.com/recipefinder/potato-pancakes-nutmeg-42