3 lg. potatoes (2 lbs.)
2 eggs
2 tbsp. flour
2 tsp. onion flakes
1/2 tsp. salt
1/4 tsp. pepper
Dash of nutmeg
Cooking oil
1 jar (1 lb.) applesauce
1/2 tsp. cinnamon
Dairy sour cream

Wash and pare potatoes. Grate on coarse grater into large bowl filled with ice water. Let stand 15 minutes. In medium bowl beat eggs with whisk. Add flour, onion flakes, salt, pepper, and nutmeg; mix well. Drain potatoes; pat dry with clean cloth. Measure 4 cups potatoes; add to egg mixture and mix well.

In large heavy skillet or electric fry pan, slowly heat oil, 1/8-inch deep, until very hot but not smoking. For each pancake, drop about 1/4 cup potato mixture into oil. Do not crowd. With spatula, flatten against the bottom. Fry 2-3 minutes on each side. Drain.

For applesauce, combine in small saucepan with cinnamon and heat thoroughly. Top each pancake with warm applesauce and sour cream.