Category : Breakfast
Author : VictorH
Hits : 5307
Date : 13/05/2001
Serves/Makes:4 entree-2x as many appetizers4or 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)
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.
Do not store potatoes in the refrigerator. Refrigeration converts the starch in potatoes to sugar which will cause the potato to darken when cooked.
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