6 med. sized potatoes (about 2 lbs.), preferably baking potatoes
2 eggs
1/4 c. finely grated onion
1/3 c. flour
1 tsp. salt
Bacon fat or lard
Applesauce or imported lingonberry (Preiselbeeren) preserves

Peel the potatoes and as you proceed drop them into cold water to prevent their discoloring. In a large mixing bowl, beat the eggs enough to break them up, add the onion and gradually beat in the flour and salt. One at a time, pat the potatoes dry and grate them coarsely into a sieve or colander. Press each potato down firmly into the sieve to squeeze out as much moisture as possible, then immediately stir it into the egg and onion batter.

Preheat the oven to 250 degrees. In a heavy 8 to 10 inch skillet melt 8 tablespoons of bacon fat or lard over high heat until it sputters. Pour in 1/3 cup of the potato mixture and, with a large spatula, flatten it into a pancake about 5 inches in diameter. Fry it over moderate heat for about 2 minutes on each side. When the pancake is golden brown on both sides and crisp around the edges, transfer it to a heated, ovenproof plate and keep it warm in the oven. Continue making similar pancakes with the remaining batter, adding more fat to the pan when necessary to keep it at a depth of 1/4 inch. Serve the pancakes as soon as possible with applesauce or lingonberry preserves.

A useful hint to determine when a pancake is done after it has been turned. Gently stroke the surface of the cooked side. If the pancake feels crisp, the inside is not done through the center. When the cooked side becomes moist, the pancake is thoroughly cooked.