Ingredients

• 1 pound russet potatoes, washed and peeled
• 1 onion, about 1/3 pound
• 1 clove garlic
• 1/2 teaspoon cayenne pepper
• 2 eggs, beaten
• 2 tablespoons bread crumbs
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Vegetable oil

Instructions

1. Using a vegetable slicer such as a mandoline, cut the potato into thin match stick size, as long as possible. Rinse in cold water and drain on paper toweling. Grate the onion on a box grater. Finely chop the garlic. In a bowl combine the potato, onion, garlic, cayenne pepper, eggs, bread crumbs, salt and pepper. Heat enough oil in a deep iron skillet to cover the bottom until very hot. Add several spoons of potato in a mound and immediately flatten to make a pancake shape. Fry over medium heat until crisp, turn and fry the other side. Continue until all the potato has been cooked.;