6 med. potatoes, about 2 lb., peeled
1/2 med. onion, grated
2 tbsp. flour
2 eggs, beaten
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
2 tbsp. chopped parsley
1/4 c. vegetable oil
Applesauce
Sour cream

Coarsely grate potatoes. Pat dry with paper towels. Add onions, flour, eggs, salt, pepper, nutmeg, and parsley. Mix thoroughly. On griddle or large frying pan, in hot vegetable oil, place 3-4 large spoonfuls of potato mixture a few inches apart. Fry until brown and crisp on other side. Keep warm while frying remaining pancakes. Serve hot with applesauce or sour cream.