- 4 cups shredded and peeled potatoes (about 4 large potatoes)
- 1 egg, lightly beaten
- 3 Tbsp. all purpose flour
- 1 Tbsp. onion, grated
- 1 tsp. salt
- ¼ tsp. pepper
- cooking oil
Rinse the potatoes in cold water and drain well.
Place the potatoes in a large bowl. Add the egg, flour, onion, salt, and pepper. Mix well.
In a skillet, heat about ¼ an inch of oil over medium heat. Drop the batter in by 1/3 cupfuls into the hot oil. Flatten to form a pancake.
Fry until golden brown; turn and brown the other side. Drain the pancakes on paper towels. Serve immediately.
This recipe is a sample from the Saint Anthony Sesquicentennial cookbook titled “Sharing Our Heritage; Celebrating 150 Years of Community.”