Potato Pancakes

1 large, baking potatoes, like russets, about (8 ounces)
½ medium onion, (about 4 ounces)
1 egg
1 Tablespoon chopped parsley
1 Tablespoon all purpose flour
1 Tablespoon dry bread crumbs
¼ teaspoon dry thyme
Juice of 1 lemon
Salt and pepper
Oil for pan frying

Using a food processor or a box grater, grate the potato and onion on the large hole into a bowl. Using your hands, squeeze out the excess liquid and place the dry potato onion mixture in a bowl. Add the egg, parsley, flour, breadcrumbs, thyme, lemon juice and seasonings. Mix well. Heat ½ cup of oil in a heavy skillet. Add ½ cup mounds of potato mixture to the hot oil, and flatten down to a ¾-inch thick pancake. Turn heat to medium. Cook for 5 minutes on each side, or until crispy and golden. Yield: 4 servings.