| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Main dish |
14 |
Servings |
INGREDIENTS
| 2 |
c |
Shredded russet potatoes. |
|
|
(about 3 peeled medium |
|
|
Potatoes) |
| 1 |
c |
Finely chopped onion |
| 1 |
c |
Toasted wheat germ |
| 2 |
|
Eggs |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
|
|
Oil spray |
INSTRUCTIONS
Preheat oven to 425 F. In a large mixing bowl, blend all ingredients well
using wooden spoon or hands. Coat two baking sheets with oil. Drop 1/4
cupfuls of batter onto prepared sheets. Press down with the back of the
measuring cup or your dampened hand. Bake 15 minutes, turn, then bake 10
minutes longer, or until browned all over. Serve with applesauce or sour
cream.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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