Ingredients
5 medium russet potatoes, cleaned
1/2 onion
3 eggs
1/2 t. smoked paprika
1 t. salt
freshly ground pepper, to taste
Preparation
Grate potatoes in a food processor with a medium-hole rating attachment. Transfer grated potatoes to a large bowl and soak in ice water for 5 minutes. Drain well in a colander and then squeeze dry with paper towels.
Grate onion by hand into the bowl with the potatoes. Add remaining ingredients and mix well.
Heat olive oil in a thick-bottomed pan over medium heat. Once hot, scoop potatoes into pan until you have a flattened layer of potatoes about 1/3 inch thick. Cook until browned on one side, then flip until crip on the other side.
