6 med. potatoes
1 jumbo egg
2 tbsp. chopped onion
2 tbsp. flour
1 tsp. salt
Oil for frying

Wash and peel potatoes. Shred potatoes to measure 4 cups. Drain. In small bowl beat egg. Add onion, flour, and salt. Mix in potatoes. Heat enough oil to measure 1/4 inch, in frying pan. When hot, place 2 heaping tablespoons of mixture to form each pancake. Do not let sides of pancakes touch each other. This enables them to brown better. Cook about 3 minutes on each side or until golden brown. Drain on paper towels. Great with applesauce.