We made these last week for dinner and they were so delicious and really fast to put together! We topped them with collard greens sautéed in olive oil and poached eggs to make a more complete meal.
1 lb. potatoes
1 leek (about 4 oz.)
1/4 cup flour
1 large egg, beaten
1 teaspoon salt
1/4 teaspoon freshly ground pepper
oil (canola, safflower, or other high heat oil)
With a box grater, coarsely shred the potato. Finely chop your leek. Take your shredded potatoes and wring them out in a clean kitchen towel or piece of cheesecloth to get out as much water as you can. Set them aside. In a large bowl whisk together the flour, egg, salt and pepper. Wring out the potatoes one last time, and add them to the bowl with the leeks.
In a medium skillet, heat 2 tablespoons of oil. Add heaping spoonfuls of the potato mixture to the pan, flattening them out. They can be whatever size you want. Cook for about a minute and a half on each side, until golden brown.