2 c. shredded raw potatoes
2 medium eggs
3/4 tsp. salt
2 tbsp. flour
bacon grease or oil

First, shred potatoes in a food processor or on a cheese grater. Place the shredded potatoes in a medium sized bowl and cover with cold water. Chill in fridge for at least 30 minutes. Drain potatoes, squeeze out the excess moisture with hands. In a medium bowl, combine the potatoes, eggs, salt and flour. Mix well. Heat 2 tbsp. bacon grease in a skillet. When hot, drop potatoes by spoonfuls and fry until golden brown on both sides. Serve.