8 to 10 med.-sized potatoes
2 med.-sized onions
2 eggs
Dash parsley flakes, optional
Salt, pepper to taste
3 tbsp. flour

Peel and grate potatoes. Drain slightly but not completely. Peel and grate onions and add to potatoes. Add eggs, salt and pepper. Add just enough flour to the mixture to keep it together.

Fill a frying pan or griddle with 1/2 teaspoon vegetable oil and heat. Using a large tablespoon, spoon the potato mixture into the pan. The oil is the right temperature if the pancake begins frying immediately. Turn it when it lifts easily from the bottom of the pan.