Instructions: Soak shredded potatoes in the water 10 minutes; drain and squeeze dry in a kitchen towel. In large bowl combine all ingredients except oil; mix thoroughly. Pour oil into large skillet to a depth of 1/8 inch; place over medium heat. For each pancake, portion 1/2 cup potato mixture into pan; flatten slightly. Cook about 8 minutes until crispy and brown, turning once. Repeat with remaining potato mixture, adding oil to skillet, if needed. Serve with sour cream and apple sauce, if desired.

Makes 4 to 6 servings (12 pancakes)

Notes: Crispy potato pancakes are truly our of this world! Theyre perfect as a main course or side dish served with apple sauce and sour cream, or present as part of an elegant brunch buffet.

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