2 lb. very coarsely grated potatoes
2 large onions, thinly sliced
1 large red bell pepper, finely cubed
1/3 cup finely chopped parsley
3 tbsp. flour
olive or vegetable oil for sautéing
salt and pepper, to taste
Optional: 2 ounces of finely cubed or diced bacon

Start by sautéeing the onions and bell pepper in oil until soft. Add parsley.

Peel the potatoes and grate them as coarsely as possible. Then take a handful a time and squeeze as hard as possible to take out as much moisture as possible, transferring them into a bowl to mix with the sauteed vegetables. Add the flour and adjust salt/pepper. Heat a non-sticking plate or large frying pan with a dash of oil and proceed to put spoonfuls of the mix and flatten them with a spatula to make the patties the size you prefer, but their thickness should not exceed 3/8 in. or less.

Cook on low heat and flip them over with the spatula just when the underside starts to turn golden, then press the patties to make the other surface smooth and let them cook until very golden brown, flip them over again to complete the cooking.

These patties can be oven baked too, but this will take more time. You can enrich the patties adding diced bacon when sauteeing the onion/bell peppers.

Submitted by: Luis De Santis- Venezuela