Slice 'n Fry Potato Pancakes

by Diana Adams

Servings: 27

INGREDIENTS

2 lb. potatoes, peeled, cooked and thinly sliced
1 egg, beaten
1 tbsp. minced onions
1 tsp. salt
1/4 tsp. pepper
3/4 to 1 cup all-purpose flour
Cooking oil
Applesauce (optional)

INSTRUCTIONS

In a bowl, combine potatoes, egg, onion, salt and pepper; stir in 3/4 cup flour. Add enough remaining flour to form a firm dough. Turn onto alightly floured board; knead for 1 minute. Shape into a 9x2-inch roll. Cut into 1/3-inch slices; roll into 4-inch circles. Fry in a small amount of oil until browned, about 4 minutes per side. Serve with applesauce if desired.

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Tagged: breakfast, maincourses, potatopancakes add tags

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