Crisp Potato Pancakes
Per 2 pancakes
1 large egg
3 large baking potatoes (such as Idaho russet), peeled
1 medium onion
1⁄8 teaspoon sea salt
1 tablespoon flour (whole wheat)
Coconut oil for frying
Beat egg in a large bowl. Using the large-hole side of a box grater, shred the potatoes into the lengthiest shreds possible. Grate in the onion. Add the salt and sprinkle in the flour; toss with your hands to mix.
Heat the oil until it shimmers but does not smoke (potato should sizzle upon entry). Form 8 pancakes from the batter, and pan-fry them in batches of 3 or 4, squeezing out excess water before sliding them into the pan. Cook slowly, without moving them for the first 5 minutes; then loosen with a spatula. Turn after about 8 minutes, when the top appears 1⁄3 cooked. Finish cooking on other side, about 4 minutes more. Drain on paper towels.