Copyright Thomas Saaristo  All Rights Reserved
Potato pancakes
The quantities here make 4

3/4 pound russet potatoes
4 ounces pancetta or bacon, cooked until crisp, drained and crumbled
1 large egg, lightly beaten
1/2 teaspoon House salt
Black peppercorns in a pepper mill
Vegetable oil, for frying

Peel the potato and put in cold water. Using a mandolin, grater, or food processor,
coarsely grate the potato. Place in a fine mesh sieve or strainer and squeeze out all of
the potato liquid over a bowl. After the starch has settled to the bottom of the bowl,
carefully pour off the clear liquid, reserving the starch. Add the grated potato to the
starch in the bowl, along with the reserved crumbled bacon, egg, salt and freshly
ground black pepper

Heat a saute pan over medium heat for 2 minutes. Add 2 tablespoons oil and heat until
shimmering. Divide the potato mixture into fourths and take one fourth in the palm of
your hand and flatten and squeeze to remove any excess liquid. Place the pancake in
the pan and cook, pressing down with a spatula to flatten, until crispy and golden,
about 3 minutes on each side. Transfer to baking sheet and keep warm in the 200
degrees Fahrenheit oven while you proceed with the remaining potato cakes