"The toasted breadcrumbs add just the right amount of crunch...."
INGREDIENTS
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2 pounds russet potatoes (about 4 medium)
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2 large eggs
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1 small yellow onion
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1 to 2 stalks celery
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1 cup plus 2 tablespoons potato starch, divided
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1 tablespoon kosher salt
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1 teaspoon dried marjoram
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2 tablespoons unsalted butter
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1/2 cup plain dry breadcrumbs