Serves: 8
Total Calories: 94

6 potatoes medium baking (about 2 lbs.)
2 eggs
1/4 cup onion finely chopped grated
1/3 cup flour
1 teaspoon salt
Bacon fat or lard

Peel the potatoes and place in cold water to keep them from discoloring. Beat eggs lightly, add onion, then salt and flour, a small amount at a time.

Pat the potatoes dry and grate coarsely into a sieve or colander. Press each potato to squeeze out as much moisture as possible. Immediately stir into the egg mixture.

Preheat oven to 250°. In a heavy skillet melt eight tablespoons bacon fat or lard over high heat until it splutters. Pour in 1/3 cup potato mixture and flatten to about 5 inch diameter. Fry about two minutes on both sides or until pancake is golden brown on sides and crisp around the edges. Transfer to ovenproof plate and keep in oven until all pancakes are finished. Keep the fat in the skillet at the depth of about 1/4 inch. Serve immediately with applesauce.

Nutritional Facts:

Serves: 8
Total Calories: 94
Calories from Fat: 7

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