|You could rightly say this to me about my excitement about St. Patty's Day... =)|
I followed Smitten Kitchen's recipe pretty much down to the letter. I actually used my handy dandy kitchen scale to make sure I kept the ratios about right (1 lb. potato for 4 oz. of onion).
So first, you grate your potatoes and mince/grate/food process your onion. Then prep your flour/egg mixture. The only "tweak" if you can call it that I made was using truffle salt instead of regular salt. I think the oil/potato/onion flavor actually overpowers the truffle aroma though, so it might be a bit of a waste to use truffle salt. However, I made these for a second time last night (for lunch this week along with homemade mini meatballs), and still used truffle salt, just because it felt fancy. And also, I keep being gifted truffle salt - so I have a bit of an overabundance of it.
|Potatoes and onion strained in makeshift "tea towel" and flour/salt mixture|
|Closeup of egg/flour mixture|
I omitted carrots because I despise cooked carrots (also, they're not even in this recipe, which is one reason I chose it). But I've seen them in enough breakfast potato dishes that some of you may wonder why I don't have some beautiful orange visual interest in my pictures. But, yea, I don't like 'em. I even pick them out of my hashbrowns if they're in there (I'm looking at you, Community).
Dropped by big spoonfuls into a hot oiled pan. (I used olive oil instead of peanut oil just because it's what I had on hand, and last night I used vegetable oil. Since we're not deep-frying the smoke point doesn't really matter, that I could tell).
|Flatten them down some after dropping|
A view of both sides, I used a normal dinner spoon so they're kinda oblong instead of rounded.
And final plating for brunch!
|Small red blob is ketchup and bigger red blob is Ikea's lingonberry jam.|