Potato Pancakes

• 2 pounds russet or Idaho potatoes
• 1 very large onion, to yield 1 cup finely chopped onion
• 1 clove garlic, minced
• 1 tablespoon flour
• 1/2 teaspoon baking powder
• 18 teaspoon salt
• Freshly ground pepper to taste
• 1 whole egg
• 2 egg whites
• 2 tablespoons finely chopped chives, optional
• Nonstick pan spray

1. Peel the potatoes, and cut them into long strips.
2. Process the potatoes, using the julienne blade of a food processor.
3. Squeeze out the excess liquid with your hands.
4. Repeat the process with the onion.
5. Combine the potatoes, onion, garlic, flour, baking powder, salt and pepper.
6. Lightly beat the whole egg and the egg whites together.
7. Stir thoroughly into the potato mixture, along with the chives, if desired.
8. Heat a large nonstick pan until it is very hot; reduce the heat to medium-high, and spray with nonstick spray.
9. Spoon heaping tablespoons of the batter into the pan, and flatten slightly.
10. Brown on one side, and turn to brown lightly on the second side.
11. Repeat until all the batter is used.
12. Serve with light sour cream or applesauce.

russet, onion, clove garlic, flour, baking powder, salt, freshly ground pepper, egg, egg whites, chives, nonstick pan spray

Taken from cooking.nytimes.com/recipes/814 (may not work)