Ingredients
6 potatoes (whole is fine)
2 onions (purple onions work especially nicely) thinly sliced
1/4 cup fresh dill finely chopped
Either about 1/2 cup earth balance plus 1/2 tsp salt or 1/2 cup oil +2 tsp salt (possibly more or less of these ingredients based on taste or wanting to limit these).
Cook the potatoes by boiling them. This works best my using a large soup pot and covering the potatoes completely with water and bring them to a boil on high. Than lower heat to about 3-5 and cover with a lid and cook for about one hour. Make sure potatoes are soft enough to mash.
While the potatoes are cooking, you want to start your onions. A frying/stir fry pan is good for this. You will use some of the oil for the onions, about 3 TBS is recommended for best flavor, but you can use less. Heat the oil and then add the onions over medium high heat, about 6. Cook for about 10 minutes on this higher heat. Then lower the heat to about 2 and cook for about 45 minutes.
Combine the potatoes, onion and fresh dill. If using oil, just add the salt. If you using Earth Balance add a few TBS to the mixture. Mash with a potatoes masher and stir with a spoon until everything is mixed together evenly.
If you like you can reuse the frying/stir-fry pan from earlier, as long as nothing burnt in it. Put the pan on medium heat about 5 and heat the oil. Meanwhile make flat pancakes out of the mixture. Place these in the pan. Cook on each side for about 5 minutes. You will probably have to repeat this step several times to get through all the pancakes. Add oil if the pan looks even close to being dry.
This recipe can be made in larger or smaller quantities.
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