Mark Bittman’s Potato Nik

“I love crisp, crunchy potato pancakes (also known as latkes) but they’re a pain to cook one by one. Fortunately there’s potato nik, my grandmother’s clever solution with the mysterious, unexplained name. I figure one nik equals twenty latkes, and you can actually walk away from it for a few minutes while it cooks. Plus, it stays hot for a long time and is delicious warm or at room temperature.” —Mark Bittman

Ingredients

• About 2 pounds baking potatoes, like Idaho or russet, peeled

• 1 medium onion, peeled

• 2 eggs

• Salt and freshly ground black pepper to taste

• 2 tablespoons plain bread crumbs or matzo meal

• Neutral oil, like corn or grape seed.

Step 1

Grate potatoes and onion by hand or with grating disk of a food processor; drain in colander or strainer. Combine potatoes and onions in a large bowl with eggs, salt, pepper and bread crumbs or matzo meal.

Step 2

Put about ⅛ inch oil in a large, deep skillet, either nonstick or seasoned cast iron; turn heat to medium-high. When oil is hot (it will shimmer) put all the batter in pan, and smooth the top. Cook, shaking pan occasionally; adjust heat so mixture sizzles but does not burn. Continue until bottom is nicely browned, at least 15 minutes.

Step 3

To turn, slide cake out onto a large plate, cover with another large plate and invert. Add a little more oil to pan if necessary, and slide pancake back in, cooked side up. Cook 15 minutes or so longer, until nicely browned. Serve hot or warm.

#MichelesKitchenNotes No NOTES. Bittman’s Potato Nik is a savory warm hug. Try it and let me know!