| 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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