2 Russet Potatoes, peeled
1 small onion, peeled
2 tablespoons sugar
pinch salt
2 eggs, beaten
1/4 cup heavy cream
1/3 teaspoon chopped rosemary
2 teaspoons Parmesan Cheese
1 cup bread flour
Vegetable oil
Using a box grater, shred the potatoes into a bowl of water. Remove potatoes and press the water out using a strainer. Place potatoes in a mixing bowl. Shred the onion with the potatoes. Add the sugar, salt, eggs, cream, rosemary, Parmesan and flour. Fold the mixture together until smooth. In a medium skillet, heat one inch of vegetable oil over medium heat. Place 1/2 cup of potato mixture in the oil. Using a spatula, form the mixture into the shape of a pancake. Cook each side for about 3 minutes or until golden brown. Remove from heat and drain on paper towels. Serve with sour cream.
