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Potato Pancakes Recipe

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This recipe for Potato Pancakes, by , is from The Gundrum Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ed Gundrum

Category:
Category:

Ingredients:  
Ingredients:  
5 lbs. Idaho Potatoes,
1 Large Yellow Onion,
2 Eggs,
1 tsp. salt,
2 tbsp. flour,
Shortening (Crisco)

Directions:
Directions:
In a large bowl grate potatoes (don't worry a little flesh from your knuckles adds flavor). Pour grated potatoes into into strainer and allow moisture to completely run off. Return to bowl. Grate onion into bowl, add salt and flour. Mix well.

In a large skillet (preferably iron) melt shortening. Using a soup ladle put 1 scoop of potato mixture into hot skillet and spread evenly to form pancake (about 1/4 inch thick). Allow to cook until the first side turns golden brown, flip and repeat for second side. Remove from skillet and place on brown paper bag to remove excess shortening and serve hot with butter, sour cream, applesauce or all three.

Number Of Servings:
Number Of Servings:
8 (2 pancakes ea.)
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
It takes an hour if your arm is up to the grating. For wimps it might take two.

 

 

 

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