4 potatoes, serves 2-3
1 egg, beaten
salt and pepper
1 Peel the potatoes and grate with the largest grater hole over a large bowl.
2 Once the potatoes are grated, place them in a clean dish towel, and roll them up jelly roll style and squeeze out the excess liquid. The drier the potato shreds, the less likely they are to burn.
3 Once the potato shreds are as dry as you can get them, put them back in the large bowl and mix in the beaten egg, salt and pepper. Mix well throughout.
4 Heat a medium pan over medium high heat. Pour the canola oil, enough to cover entire pan.
5 Drop in the potato mixture by the spoonful into the hot oil. If the potatoes do not sizzle once they touch the oil, the pan is not hot enough. Work in batches, don't overcrowd the pan.
6 Once the potato cakes are golden brown, flip on the other side and cook until golden. Place on a paper towel to drain the excess oil and continue working in batches.