Sometimes called Potato Lace
| 2 1/4 lb |
Potatoes |
Raw |
| 1 small |
Onion |
Diced |
| 1-2 |
Eggs |
|
| 1 oz |
Flour or bread crumbs |
|
| |
Oil or lard |
About 4 ounces |
| Salt |
To taste |
Peel, wash, and grate the potatoes. (Don't use a coarse grater as the egg will be
done well
before the potato.)
Heat
the oil or lard in a pan and mix all ingredients together.
When the
pan is hot, spoon mixture into the pan and flatten with a knife. Fry on
both sides
till brown or crisp.
Serve with applesauce, sour cream or sprinkled with sugar
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