- 2 eggs
- 3 c grated potatoes
- 1/3 c grated onion
- 3 T flour
- 1-1/2 tsp (7 ml) salt
- 1/2 tsp (2 ml) parsley
- 1/2 tsp (2 ml) rosemary
- 1/4 tsp (1 ml) sage
- 1/4 tsp (1 ml) pepper
- peanut oil
- Beat eggs until light and foamy.
- Stir in potato, onion and flour and seasonings until thoroughly blended.
- Heat oil (1/4 inch) in large, heavy skillet.
- For each pancake, drop 1/4 cup (60 ml) potato mixture into oil.
- Fry on each side until golden brown.
- Drain on paper towels and serve hot.