1 1/2 pounds red or white rose potatoes, peeled
1 medium onion
1 large egg, lightly beaten
2 tablespoons all-purpose flour
1 teaspoon coarse salt
1/4 teaspoon ground pepper
3 tablespoons canola oil
1. Coarsely grate potatoes and onion into a colander in the sink. Squeeze out as much liquid as possible, then transfer vegetables to a large bowl; mix in egg, flour, salt, and pepper.
2. Heat oil in a large nonstick skillet over medium heat. Working in batches, drop 1/4-cup mounds of potato mixture into the skillet; press lightly with a spatula to flatten. Cook pancakes until golden, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve with applesauce, as desired.
From Martha Stewart's Everyday Food, December 2003