Yield: 8 Servings
Measure | Ingredient |
---|---|
6 mediums | Baking potatoes |
2 \N | Eggs |
¼ cup | Finely grated onion |
⅓ cup | Flour |
1 teaspoon | Salt |
\N \N | Bacon fat or lard |
\N \N | 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 ½ 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 ¼ 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, .