6 md Baking potatoes
2 Eggs
1/4 c Finely grated onion
1/3 c Flour
1 ts Salt
Bacon fat or lard
Applesauce
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,
Yields
8 Servings