Ingredients
- • Serves/Makes:4 entree-2x as many appetizers
- • 4or more potatoes (2 cups (475 ml) grated)
- • 1/2 onion, grated
- • 2 eggs
- • 1 tbsp (15 ml) flour
- • 1 tsp (5 ml) salt
- • 1/4 tsp (1 ml) pepper
- • 2 tbsp (30 ml) parsley (optional)
- • 1/4 tsp (1 ml) nutmeg (optional)
Instructions
- Mix all ingredients.
- Heat frying pan (I use my iron one for this) with shortening.
- It is nice to add a little bacon grease for flavor.
- Drop large spoonfuls of potato mixture into the pan and brown the pancakes over medium heat.
- Turn to brown on the other side.
- Drain well on paper towels.
- TO MAKE AHEAD:
- Reheat the pancakes on a large cookie sheet at 375 degrees (200 C.) until very hot.
- TO FREEZE:
- Freeze in container (foil pie pans are ideal) between layers of saran.
- Defrost then reheat as above.
- Comments
- Directly copied from Pete Rozelle, NFL Commissioner, Page 116 "Souper Bowl of Recipes, Favorite Recipes of Famous NFL Personalities" by: Nan Perry, Betty Arnsparger, Nancy Siebert, and Dorothy Shula Copyright 1980 ISBN: 0-89002-189-9 Library of Congress Catalog Number 80-82260
- I make these often times for appetizers and top them with sausages and kraut or sour cream and crumbled bacon.
