2 lb. peeled potatoes
3 eggs
Salt to taste
Hot fat

Grate the potatoes in warm water this keeps them white. Drain and dry in a cloth; mix with the eggs, add salt. Drop in tablespoons into pan of hot fat - not for deep fat frying - and fry the cakes on both sides until crisp and brown. Serve hot with apple puree' or compote. For variation-nutmeg, grated apple or grated onion may be added.