Potato Pancakes

By MaryEllen

Ingredients

• 2 cup russet potato
• 3 egg
• 1 1/2 Tbs flour or Matzo meal
• 1 1/4 tsp salt
• 1 tablespoon onion, grated
• Servings: 3
• Nutrition Facts
• Serving size: 1/3 of a recipe (5.9 ounces).
• Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
• Nutrition information calculated from recipe ingredients.
• Amount Per Serving
• Calories 198.45
• Calories From Fat (23%) 45.07
• % Daily Value
• Total Fat 5.01g 8%
• Saturated Fat 1.56g 8%
• Cholesterol 211.5mg 71%
• Sodium 1046.24mg 44%
• Potassium 825.53mg 24%
• Total Carbohydrates 29.48g 10%
• Fiber 1.93g 8%
• Sugar 0.54g
• Protein 9.39g 19%
• Tips
• A 10 pound bag of potatoes will require one dozen eggs and a bit more than 1/2 cup of Matzo meal. For that amount of potatoes I used an entire grated onion. Set the electric fry pan to 375F to fry them up.
• The 10 pound bag easily fed 11 hearty eaters with leftovers.
• Reviews
• 5 stars - Simply wonderful pancakes. If you make a big batch they take a lot of time to fry up but they are worth every minute of work! - ME 1/21/2007

Preparation

Step 1

1. Peel and coarsely grate the potatoes. Place the potatoes in a cloth towel and squeeze till all of the moisture has been removed. Place them in a bowl and beat well. Add eggs and flour, salt and onion and mix well. Shape into 1/4 inch pancakes, 3 inches around and fry in hot oil. Drain on paper towels. Keep warm in a warming oven on a wire rack on top of a paper towel. Serve with beef brisket and red cabbage. Garnish with sour cream or apple sauce. (IMHO, sour cream is best)