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Directions

• Grate all of the peeled potatoes into a large bowl. Use a spoon to skim off and discard any excess liquid at the top.
• Grate the medium onion in the same bowl. Reserve and set aside 1 Tbsp of the grated onion for the meat mixture.
• Add the egg, the flour, the sour cream, the salt and the black pepper into the potato and onion mix. Stir to combine and set aside.
• Combine the ground meat, the salt, pinch of black pepper and reserved grated onion in a medium bowl. Mix just until well combined. Divide the meat into 16 thin patties and set aside.
• Heat a large non-stick pan over medium heat with 2-3 Tbsp oil. Once oil is hot, add potato mixture 1 Tbsp at a time, flattening out the top with the back of your spoon. Immediately top each pancake with a meat patty and cover each one with another Tablespoon of potato mixture. Cook 4 minutes per side or until cooked through and golden brown. Remove to a paper towel and serve right away. Repeat with remaining ingredients, adding more oil as needed.