These crispy potato pancakes are the kind of comfort food that feels indulgent but comes together with a surprisingly short ingredient list. The flax egg — just ground flaxseed stirred into water until it gels — does a brilliant job binding everything together, so there's no need for dairy or conventional eggs. Wringing the grated potato and onion as dry as possible is the real secret to getting that deep, golden crust that shatters at the edges and stays tender in the middle. All-purpose flour keeps things simple and completely free of any rye-based grains, so anyone avoiding rye can dig in without second-guessing the recipe. A hot, shimmering skillet and a little patience — no flipping until the edges are set — is all it takes to nail that classic crispy finish. Serve them straight off the rack with a dollop of vegan sour cream and a scatter of fresh chives, and they disappear fast.
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Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
Grate the potatoes and onion on the large holes of a box grater (or using a food processor with a grating disc) into a large mixing bowl.
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