1 cup grated garnet yam (about 1 small)
1 cup grated waxy potato like redskin or white (about 2 small, no need to peel)
1/4 cup grated onion
1 1/4 teaspoon kosher salt
2 eggs, lightly beaten
3 tablespoons flour
canola oil (or similar) for frying
freshly snipped chives, for garnish
1. After grating the potato, gently squeeze most (not all) of the excess moisture from the potatoes. In a medium mixing bowl combine with grated onion, salt, eggs, and flour and stir to combine.
2. Heat a large skillet over medium-high heat, and coat the bottom with a thin layer of oil. When oil is hot and shimmery, drop potato mixture in 4″ cakes into skillet. Cook 3 to 4 minutes per side, or until golden brown and crisp. Hold in a warm oven until all pancakes are cooked. Garnish with chives and serve immediately.