Potato Cakes with Leek

Preheat oven to 200º F (to keep pancakes warm).

Finely grate potatoes; wrap in cheese cloth and squeeze out any excess liquid. Let stand for several minutes and squeeze dry again. Set aside.

Slice the white and pale green parts of the leek into small rings. Melt 1 tablespoon butter in a medium skillet. Add leeks; cook stirring frequently until softened by not browned, about 5 to 7 minutes. Season with salt and pepper and set aside.

Combine all ingredients, except the butter and oil in a large bowl. Mix well until potatoes and leeks are well coated.

Heat a griddle or skillet; add enough butter and oil to coat the pan to a shimmer. Working in small batches, drop heaping tablespoons of potato mixture onto the griddle. Using the back of the spoon, press to flatten. Cook 2 to 3 minutes per side, or until golden brown and crisp. Drain on paper towel lined plates. Repeat until all the remaining potato mixture is gone, adding more butter/oil to the griddle or skillet as needed.