Prep: 1. Shred the potato and onion. 2. Transfer to a colander (or wrap in a clean dish towel or cheese cloth), and press to squeeze out as much of the liquid as possible. Make: 1. Combine the flour, egg, salt and pepper. Toss in the potato-onion mixture to coat. 2. Heat oil in a skillet over medium high heat. When oil is hot spoon about a tablespoon potato mixture at a time into the hot skillet, flattening them slightly as you go. (work in batches if necessary) 3. Cook edges begin to crisp, about 1 1/2 minutes on each side. As potatoes are done remove to a paper towel lined plate to drain.
You can use this same basic recipe and sub in sweet potatoes, parsnips and apples, or blue potatoes for something a little outside the box.