2 1/2 c. grated potatoes (raw)
4 tbsp. chopped onion
3 tbsp. fine dry bread crumbs
1 tsp. salt
2 lg. eggs
Pepper to taste
Oil and butter

Peel and grate 3 good-sized potatoes, press out excess water. Measure 2 1/2 cups of the grated potatoes, stir in chopped onion, salt and lightly beaten eggs. Add bread crumbs (cracker meal can be substituted). Add pepper. Melt some butter in a large skillet, add an equal amount of salad oil until there is 1/4 inch melted oil and butter in skillet.

Drop batter in by heaping spoonful and flatten slightly with the back of spoon. Fry the pancakes on both sides until crisp and brown. Serve piping hot. Serves 3 to 4 people.