2 lb Potatoes
4 tb Flour
1 Egg, beaten
2 tb Sour cream
2 tb Dried diced onions (opt)
Salt to taste
Peel the potatoes; wash and dry. Grate the potatoes very thin (do it
quickly or the potatoes will turn dark). Mix in the remaining
ingredients.
Heat oil in a frying pan; when hot, add a heaping Tbsp of the potato
mixture. Flatten the patty with the back of a spoon (the thinner the
crisper the pancake); fry on both sides until golden brown.
Serve with applesauce.
NOTE: Frozen shredded hash browns may be substituted for the
potatoes. One egg may be substituted for the sour cream.
** Tulsa World — Living section — 17 May 1995 **
Yields
1 servings