SIMPLE SHREDDED POTATO PANCAKES


1 (20-oz.) bag refrigerated shredded potatoes
1 small onion, finely choppe3d
2 large egg
¼ cup flour
1 tsp. salt
½ tsp. pepper
1 cup vegetable oil


In a large bowl, combine potatoes, onion and egg; mix well. Add flour, salt, and pepper; mix until well combined.

2. Measure about ¼ cup potato mixture for each pancake and form into pancake shape.

3. In a large skillet, heat oil over medium heat. Place pancake in hot oil and cook 3-4 minutes per side, or until golden on both sides. Drain on paper towel-lined platter; serve warm.

Yield: 12-14 servings.

NOTE:

If you prefer to shred fresh potatoes, you will need 3-1/2 cups.

Serve these piping hot with sour cream or applesauce.

If mixture seems to dry add tablespoon water.