This recipe makes a classic potato pancake that everybody in your family will love.  They make a perfect side dish to accompany almost anything, and they're especially good for breakfast.  Don't skimp on the grated onions, as they really add taste and character to this wonderful dish.

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Special tools:  Potato or cheese grater, large friyng pan
Preparation time:  About 10 minutes
Cooking time:  About 30 minutes
Yield:  6 servings

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1 large potato, peeled and grated; about 2 cups, see text
2 tablespoons white onion, finely diced.
1 tablespoon jalapeno pepper, finely diced
1 egg, beated, plus 1/4 cup egg substitute, such as Egg Beaters
2 tablespoons Bisquik
1/2 cup peanut oil; canola or other vegetable oil can be substituted

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Peel potatoes.  For best results, potatoes should be refrigerated a couple of hours before you plan to use them. Use cheese grater or food processor to grate potatoes.  Use paper towels to remove moisture from potatoes.  Set aside.

Finely dice onion and jalapeno pepper; set aside.

Place frying pan over medium-high heat and heat the oil until hot.  You should use a heavy skillet; I prefer to use cast iron, as it is heavy, provides even heat and is easy to clean.  

In a large mixing bowl, stir the potatoes, onion, jalapeno pepper, Bisquik, egg, and egg mixture together.  Using your hands, form six balls of equal size.

Place large spoonfulls of the potato mixture into the hot oil, pressing down on them with a spatula to form 1/4" thick patties. Brown on one side for about 4 minutes, turn and brown on the other side until golden brown, about 4 minutes.  When cooked, remove from frying pan and place on paper towels to dry.  Serve immediately.
 

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