My adaptation of a recipe by Mark Bittman, NYTimes Cooking. It was his grandmother’s recipe.
1 lb new potatoes, grated (peeling is an option).
1/2 medium onion, thinly sliced or grated
1/2 t salt
ground pepper (amount as desired)
1 T plain or panko bread crumbs
2 t chopped rosemary or 2T chopped basil
Canola oil or avacado oil
Combine all ingredients, except the oil, in a large bowl.
Put 1/8″ of oil in a 10″ non-stick, deep skillet.
Turn heat to med-high. When oil is hot, put all the batter in the pan, and lightly pack and smooth the top.
Lower heat to medium, cook and shake the pan occasionally throughout the cooking process. May have to adjust heat to med-low (mixture should sizzle but not burn), as it cooks for about 15 min until bottom is nicely browned.
To turn, slide cake out onto a large plate, cover with another large plate and invert. Add a little more oil to pan, and slide pancake back in, cooked side up. Cook another 10-15 minutes longer, until nicely browned and potato tastes cooked.