| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetable | 4 | Servings | |
INGREDIENTS
| 4 | lb | Large potatoes (up to) |
| 3 | ts | Salt |
| 4 | Eggs | |
| 3 | tb | Flour |
| 2 | lg | Onions |
| Oil or shortening |
INSTRUCTIONS
Wash and peel the potatoes; place them in cold, salted water immediately so they do not darken. Beat the eggs together with the flour and 1-1/2 teaspoon salt. Dry the potatoes and grate them coarsely. Peel and grate the onions in a cloth and squeeze thoroughly. Immediately combine with egg mixture. Heat the oil or shortening in a large skillet until it sputters. Place the potato mixture by tablespoonsful in the hot fat, flattening each with a spatula. Fry about 2 minutes on each side or until brown and crisp. The thinner the cake, the better it tastes. Serve 4 to 6. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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