Potato Pancakes
Emeril Lagasse, 1996

1 large, baking potatoes, like russets, about (8 ounces)
½ medium onion, (about 4 ounces)
1 egg
1 tablespoon chopped parsley
1 tablespoon flour
1 tablespoon dry bread crumbs
¼ teaspoon dry thyme
Juice of 1 lemon
Salt and pepper
Oil for pan frying
1/3 cup applesauce, for garnish

Using a food processor or a box grater, grate the potato and onion on the large hole into a bowl. Using your hands, squeeze out the excess liquid and place the dry potato onion mixture in a bowl. Add the egg, parsley, flour, breadcrumbs, thyme, lemon juice and seasonings. Mix well. Heat 1/2 cup of oil in a heavy skillet. Add ½ cup mounds of potato mixture to the hot oil, and flatten down to a 3/4-inch thick pancake. Turn heat to medium. Cook for 5 minutes on each side, or until crispy and golden. Serve with the applesauce.

Kiy Note: After reading the comments I am going to halve the amount of lemon and maybe the same with the onion (I am not a huge fan of onion). I am going to try this with frozen shredded potatoes to save time. Hopefully it will still work!