When I was a little girl, I remember my grandmother making potato pancakes quite regularly, usually on Friday nights. (Potatoes were cheap, and stored well in grandma’s unheated basement.) Mom made them sometimes, too, for the same reason. Both mom and grandma always served their pancakes with homemade applesauce (and I do, too 
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When I was flipping through my copy of The Garden Fresh Vegetable Cookbook
Potato Pancake Recipe
3 pounds Yukon Gold potatoes, or other starchy, not waxy potatoes
1 tablespoon onion, finely chopped
1 tablespoon chives, finely chopped
2 large eggs or one duck egg, lightly beaten
2 teaspoons sea salt
1/4 teaspoon black pepper
butter, for frying
applesauce, for serving
Grate the potatoes, either by hand or with a food processor. Usually I just do it by hand, because my friend, Julie, got me this nifty box grater
As you grate the potatoes, move them into water acidified with either lemon juice or vinegar (1 tablespoon lemon juice or vinegar to 4 cups water). (This is Andrea’s tip.) Mix potato with water for one minute, pour into a strainer and drain well. (At this point she pats them dry with a kitchen towel – I skip this step.) Acidification will keep the potatoes from turning pink, then gray as they oxidize with exposure to air.
In a large bowl, mix together all ingredients except butter and applesauce.
heat your skillet up to medium-high, and lube it up with plenty of butter. (Don’t skip on the butter – fat adds flavor and butter is good for you – honest.) Drop the potato mixture in the pan about 1/4 cup at a time. Fry until golden brown on the bottom, 1 1/2 to 2 minutes. Flip, repeat. Give each pancake plenty of room so you get nice, crispy edges.
You can keep the pancakes warm in the oven while you finish cooking, or you can just start dishing them up as you go (my preferred option). If they sit too long, they loose that crispy goodness. Serve with applesauce (or ketchup, if you think that’s a food group like my youngest son). These are pretty tasty warmed up (in the toaster oven or frying pan) the next day for breakfast, too, or even eaten cold.
(lol – I’m writing this past midnight while I’m waiting for the pressure canner to finish, and boy, I sure wish I had some of these to snack on right now. 
Well, it’s way past my bedtime, the canner just dropped to zero pressure, and you should have the information you need to make some pretty tasty potato pancakes.
