2 lbs. potatoes
1 med. onion
2 eggs
2 tbsp. flour
Dash of nutmeg
Dash of pepper
Oil for frying

Wash and pare potatoes. Coarsely grate potatoes into large bowl of ice water (prevents potatoes from turning brown). Let stand 15 minutes. Grate onion; measure 1/4 cup.

In medium bowl, beat eggs with wire whisk. Add grated onion, flour, nutmeg and pepper. Mix well. Drain potato; pat dry with clean dish towel (remove as much water as possible). Measure about 4 cups of grated potato. Add to egg mixture; mix well.

In large skillet, slowly heat oil, 1/4 inch deep, until hot but not smoking. For each pancake, drop about 1/4 cup potato mixture into the hot oil. With spatula, flatten against bottom of skillet to make pancake about 4 inches in diameter. Fry 2 to 3 minutes on each side or until golden brown and crisp. Serve hot. Best with sour cream and kielbasa.