| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetable | 8 | Servings | |
INGREDIENTS
| 6 | md | Baking potatoes |
| 2 | Eggs | |
| 1/4 | c | Finely grated onion |
| 1/3 | c | Flour |
| 1 | ts | Salt |
| Bacon fat or lard | ||
| Applesauce |
INSTRUCTIONS
Peel potatoes, drop into cold water. In large mixing bowl, beat eggs enough to break them up; add onion & gradually beat in flour & salt. Pat potatoes dry one at a time & grate coarsely into sieve or colander. Press each potato firmly into sieve to squeeze out water; stir into egg & onion batter immediately. Preheat oven to 250. In heavy 8-10 inch skillet, melt 8 Tbs bacon fat over high heat until it splutters. Pour in 1/2 cup of potato mixture; with large spatula, flatten into pancake about 5-inch in diameter. Fry over medium heat 2 minutes on each side. When golden brown on each side & edges crispy, transfer to heated plate & keep warm in oven. Continue making pancakes, add more fat if necessary to keep depth of 1/4 inch. Serve as soon as possible with applesauce or ligonberry preserves. From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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