6 med. potatoes, pared
1 sm. onion, grated
2 eggs, beaten
1 tsp. salt
1/4 tsp. pepper
1/4 c. flour
2 tbsp. chopped parsley
butter

Grate potatoes into sieve over a bowl. Drain well. Combine potatoes, onion, eggs, salt, pepper, flour and parsley; mix well. Heat 3 tablespoons butter in large skillet. Drop potato mixture by heaping tablespoons into hot fat. Fry until golden brown on bottom. Turn and brown second side, adding more fat if necessary. Drain on paper towels. Yield 10-15 pancakes.