What nana used to make when money was tight

Form and fry the pancakes: Working in batches, scoop about 1/4 cup of the potato mixture into the hot pan for each pancake. Gently flatten with the back of the spoon to form small, round pancakes about 1/4 inch thick. Don’t overcrowd the pan; leave a little space between them so they crisp instead of steam.
Cook until golden and crisp: Fry the pancakes for about 3–4 minutes per side, or until deep golden brown and crisp around the edges. Adjust the heat as needed to keep them browning steadily without burning. Transfer each finished batch to the prepared paper towel–lined plate to drain and sprinkle lightly with a pinch of salt while they’re still hot.
Repeat with remaining batter: Continue frying the rest of the potato mixture, adding a little more oil to the pan as needed and letting it reheat before adding more batter. If you’re making these ahead or cooking for a crowd, you can keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you finish the rest.
Plate with applesauce: To serve in that cozy, home‑kitchen style, place a small stack of warm potato pancakes on a plate and add a generous spoonful of applesauce right beside them (or on top, if you like a little mess). Add a dollop of sour cream or Greek yogurt and a sprinkle of chopped chives or green onions, if using.
Serve immediately: Potato pancakes are at their best when they’re fresh and crisp, so bring them to the table right away. Leftovers can be cooled on the counter, then stored in an airtight container in the fridge and reheated in a hot skillet or toaster oven to bring back the crunch.
Variations & Tips
To fit this recipe into a busy week, you can grate the potatoes and onion the night before, squeeze out the moisture, and store the mixture in an airtight container in the fridge; just drain off any extra liquid before mixing in the eggs and flour. For a slightly healthier twist, use half grated potato and half grated zucchini or carrot (just be sure to squeeze them very dry). If you’re gluten-free, swap the all-purpose flour for an equal amount of a 1:1 gluten-free flour blend or even fine potato starch. For extra flavor, stir in a handful of shredded cheddar or Swiss cheese and a tablespoon of chopped fresh herbs like parsley or dill. You can also change up the applesauce: warm it gently with a pinch of cinnamon and nutmeg, or use chunky applesauce if you like more texture. If you prefer baking over frying, lightly oil a parchment-lined baking sheet, spoon and flatten the pancakes, and bake at 425°F (220°C) for about 15–20 minutes, flipping halfway through— they won’t be quite as crisp as pan-fried, but they’re easier to walk away from while you handle the rest of your evening. For a brunch spread, make mini pancakes using about 2 tablespoons of batter each and serve them as little bites with a dab of applesauce on top.