"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Potato Pancakes and Creamy Bacon Gravy, by Dawn Steins, is from The Taste of Tonawanda,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
You need: 6 Large Potatoes 3 Onions 2 Cups Flour 3 Eggs
Bacon Gravy 1/2 lb Bacon Flour Milk Salt and Pepper to taste
Shred both potatoes and onions into a bowl. Add flour and eggs..Mix all together until they hold together when placed into a frying pan. Form into patties and fry until golden brown. Place in another pan and place in a low oven cover to stay warm until serving.
To make the Bacon Gravy first fry the bacon until crisp and place in a dish for later use. Use the bacon grease and mix in both the milk and flour in stir until you get a creamy thick constituency. Then break up the bacon into the gravy and add salt and pepper to taste.
Serve over the potato pancakes or add your own topping or eat plain..
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