3 lg. potatoes, boiled, about 3 c. diced
1/4 c. light cream or milk
3 tbsp. all purpose flour
2 tbsp. minced onion
2 tbsp. minced fresh parsley
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Dash of Tabasco
3 tbsp. bacon drippings or vegetable oil

Preferably use an electric skillet, preheated to 300 degrees.

Peel and dice the boiled potatoes. Add the rest of the ingredients except the bacon drippings. Mix well. Heat the bacon drippings in the skillet. Pack the potato mixture into the skillet, smooth into an even layer. Cook 7 to 9 minutes until the bottom has crusted and is golden brown. Turn over in wedges. Again, pack down and smooth to even out. Cook another 7 to 10 minutes until the second side is crusted and golden brown. Cut in wedges and serve. Serves 4.