2 1/4 lb. potatoes
1 egg
1 onion
2 tbsp. flour
1 tsp. salt
2 tbsp. oil

Peel and finely grate the raw potatoes. Drain off liquid in potatoes after grating. Add egg, onion, flour and salt. If mixture seems too moist, add more flour. Heat oil in skillet. Drop 3 or 4 spoonfuls of potato mixture into skillet at a time, pressing down to make a pancake. Fry on both sides until golden. Serve immediately with applesauce and cinnamon and crisp bacon.