Potato-latkes are fancy way to dress up brunch or dinner. First, grate two pounds of potatoes into a large mixing bowl using a food processor, add one red onion and squeeze the mixture tightly between your hands to release excess water. Return the potatoes and onion to a bowl, then coat with a quarter cup of flour, add one egg, three quarters of a teaspoon of salt and pepper and mix well. Next in a large heavy non-stick skillet heat a quarter cup of Bertolli extra virgin olive oil over medium heat using your hands or a spoon put about two tablespoons per pan cake into the skillet. Cook each pan cake for four minutes then flip and cook for another two minutes or until golden brown crisp and cook through. Serve your potato pan cakes with sour cream and apple sauce for a traditional holiday treat. Go to www.

hollidaykitchen.

tv for a cornucopia of delicious video recipes.