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Ingredients
| russet potatoes: 6 whole potatoes |
| eggs: 2 |
| onions: 1 (grated) |
| salt: 1 1/2 tsp |
| black pepper: 1/4 tsp |
| whole nutmeg: 1/4 tsp |
| all-purpose flour (unsifted): 1 Tbl |
| multipurpose shortening |
Our Favorite Potato Pancakes
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
5 min -
Servings
8 serving(s)
Tags
- Peel and shred potatoes.
- (Should be 3 cups shredded) In a large bowl, beat eggs; stir in potatoes, onions and spices.
- Sprinkle flour over top and stir in.
- Melt enough shortening in a large heavy fry pan (about 1/4 inch deep) and heat.
- Measure out about 1/4 cup potato mixture for each pancake.
- Flatten slightly to make a thin pancake.
- Fry slowly, turning once, 3 to 5 minutes, or until crisp and golden.