Simple and delicious. These are also a perfect first dish to learn in terms of Lithuanian potato dishes. These are also delicious cold and can be reheated in a frying pan.

Recipe:
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1 jumbo egg/2 medium eggs
1 small (100g) onion, finely diced
1kg potatoes
oil for frying.

In a mixing bowl, mix egg and onion until thoroughly mixed. Peel and grate potato and set pulp in a sieve on top of another bowl. Peel next potato and grate When done, transfer pulp from sieve into egg/onion mixture before transferring next potato's pulp into sieve. Mix egg/onion/potato mixture every time you add more to prevent darkening. Repeat until all potatoes have been grated. Add last potato's pulp into egg/onion mixture and stir again. Thin to desired thickness with potato water. You can add starch for a more glooey consistency or dry it to use as a cooking starch (see notes below).

Add oil to pan and heat on high until hot. Then turn down to medium-high. Pan-fry pancakes until golden brown on both sides. Serve with sour cream.

Note on starch. If you do not wash the starch, the potato water remaining will darken until then finished starch is the same color, roughly, as wood ashes. The starch, when darkened, seems to loose its color when used in cooking but it may be a little odd to look at. To prevent the darkening, wash the starch, before drying, with cold water twice. You will have a somewhat smaller yield but it will be a white color similar to corn starch.

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