Ingredients:
6 medium potatoes
2 eggs
1 small onions, grated
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1 tablespoon flour
shortening
Directions:
Peel and shred potatoes.
(Should be 3 cups shredded) In a large bowl, beat eggs; stir in potatoes, onions and spices.
Sprinkle flour over top and stir in.
Melt enough shortening in a large heavy fry pan (about 1/4 inch deep) and heat.
Measure out about 1/4 cup potato mixture for each pancake.
Flatten slightly to make a thin pancake.
Fry slowly, turning once, 3 to 5 minutes, or until crisp and golden.
Servings: 8
Time preparation: 0 min.
Time total: 5 min.