Potato Pancakes

• 1 large baking potato, like russets, about (8 ounces)
• 1/2 medium onion (about 4 ounces)
• 1 egg
• 1 tablespoon chopped parsley
• 1 tablespoon flour
• 1 tablespoon dry breadcrumbs
• 1/4 teaspoon dried thyme
• 1 lemon, juice of
• salt and pepper
• oil, for pan frying
• 1/3 cup applesauce, for garnish

1. Using a food processor or a box grater, grate the potato and onion on the large hole into a bowl.
2. Using your hands, squeeze out the excess liquid and place the dry potato onion mixture in a bowl.
3. Add the egg, parsley, flour, breadcrumbs, thyme, lemon juice and seasonings. Mix well.
4. Heat 1/2 cup of oil in a heavy skillet.
5. Add 1/2 cup mounds of potato mixture to the hot oil, and flatten down to a 3/4-inch thick pancake.
6. Turn heat to medium.
7. Cook for 5 minutes on each side, or until crispy and golden.
8. Serve with the applesauce.

baking potato, onion, egg, parsley, flour, breadcrumbs, thyme, lemon, salt, oil, applesauce

Taken from www.food.com/recipe/potato-pancakes-305030 (may not work)