3 Ingredient Potato Latke

INGREDIENTS
1 Large Russet Potato, Peeled & Grated*
1 Egg, Whisked
1/4 Cup AP Flour
Salt TT
Neutral Oil (I used Avo Oil)

*For the russet potato, you can grate it on the large holes of a box grater. Or for large batches, I recommend using the grating blade of your food processor.

It's important to note you should work fast in order to prevent the potato from oxidizing (browning).

INSTRUCTIONS
Prepare your egg by whisking it and measure out 1/4 cup of flour. Set aside.

Peel and grate your potato.

Immediately, add it to a kitchen linen or cheesecloth and wring out any excess liquid from the potato. While this isn't absolutely necessary, it's key if you're trying to achieve a super crisp potat, plz and thank yew.

Add grated potato back to the bowl along with half of the whisked egg and 1/4 cup of flour. Mix until it comes together.

"But what to do I do with the other half of the egg?", you ask. Welllllll, you could double your batch and purchase an additional russet potato if you'd like. Or you could make an egg scramble. Or discard it. Or idk, you do you, hunni!

Get a pan (I prefer a cast-iron skillet or carbon steel pan) rippin' hot (as in preheat it on medium - medium high heat) then add a generous amount of neutral oil to your pan. Then plop your potato mixture in the pan, smooshing it down so it's evenly distributed.

Salt your potato immediately and allow it to crisp up, browning all over.

Flip when she's achieved desired crispy brown-ness (yes you read that right), salt again, and continue to cook until the other side crisps up, adjusting the heat as needed.

I'm so wordy that you've probably read this and thought, "this is hard". I can assure you it's not. Brevity isn't my strong suit and I thought the extra *detailed* instruction might benefit you.

If you made it this far, many thanks. Peace and blessings. Whatever.

Happy Grubbin' my Potato Heads!