© 2013 Dave Weinberg
Adapted from foodnetwork
2 pounds russet potatoes
1 small yellow onion
3 tablespoons matzo meal
1 large egg, lightly beaten
1/4 teaspoon baking powder
2 teaspoons kosher salt
Vegetable oil, for frying
1 tablespoon chopped fresh herbs, such as chives or parsley, for garnish
Peel the potatoes and shred them in a food processor fitted with the shredding blade; transfer the potatoes to a large bowl as the food processor fills up. Repeat with the onion. Transfer the onion to the bowl with the potatoes and stir in the matzo meal, egg, baking powder and salt.
Pre-heat oven t0 450°
Lightly coat baking tray with Canola Oil
Working in batches, scoop the potato mixture by 1/4-cupfuls and add them to the baking tray
Bake for approx 20 minutes
Flip
Bake for approx 20 minutes
Remove and serve with Apple Sauce or Ketchup or Chipotle Tabasco or Sriracha Sauce