Morsels

These are from Margaret Fox’s Morning Food. The key, as she points out, is too make them really thin so that they cook up crisply.

2 large Idaho potatoes

2 T grated onion (I subbed an inch-long piece of shallot, minced)

1 tsp flour (I used about 3 T’s)

1/4 ground ginger (I omitted this because I was serving with fried eggs but I’m sure it is v. nice if you are having these with sour cream and applesauce.

1/4 tsp salt

1/4 tsp pepper

about 1/3 cup canola oil.

Peel the potatoes and put through the food processor with the shredding blade on (or you can grate them as she suggests but that seems like pointless work to me). Mix with the onion or shallot. Combine the rest of the ingredients except oil in with the potatoes.

Heat some of the oil in a heavy-bottom skillet and when very hot but not smoking, drop three blobs of mixture into the pan and flatten them out. The pancakes should be about 4 inches across and thin.

Reduce the heat and cook for about three minutes. Check to see that the underside is richly browned before flipping, then flip and cook another 3 minutes on the otter side. Continue with the rest of the potato mixture, adding oil as needed.