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Pete Rozelle's Potatoe Pancakes - Potato Pancakes
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Pete Roselle and Dan Qualye.. neither can spell POTATO without an "e", but! These pancakes are a SUPERIOR A+ in taste! Spell 'em anyway you like!

S. Chokel

Serves/Makes:4 entree-2x as many appetizers

  • 4or more potatoes (2 cups (475 ml) grated)
  • 1/2 onion, grated
  • 2 eggs
  • 1 tbsp (15 ml) flour
  • 1 tsp (5 ml) salt
  • 1/4 tsp (1 ml) pepper
  • 2 tbsp (30 ml) parsley (optional)
  • 1/4 tsp (1 ml) nutmeg (optional)
  • Mix all ingredients.
  • Heat frying pan (I use my iron one for this) with shortening.
  • It is nice to add a little bacon grease for flavor.
  • Drop large spoonfuls of potato mixture into the pan and brown the pancakes over medium heat.
  • Turn to brown on the other side.
  • Drain well on paper towels.
  • Reheat the pancakes on a large cookie sheet at 375 degrees (200 C.) until very hot.
  • Freeze in container (foil pie pans are ideal) between layers of saran.
  • Defrost then reheat as above.

Directly copied from Pete Rozelle, NFL Commissioner, Page 116 "Souper Bowl of Recipes, Favorite Recipes of Famous NFL Personalities" by: Nan Perry, Betty Arnsparger, Nancy Siebert, and Dorothy Shula Copyright 1980 ISBN: 0-89002-189-9 Library of Congress Catalog Number 80-82260

I make these often times for appetizers and top them with sausages and kraut or sour cream and crumbled bacon.

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